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Akasu, or red vinegar, has traditionally been used in Japan to make Edomae style sushi rice. If you've ever had nigiri sushi with rice that was served slightly warm and looked like brown rice, it likely wasn’t - it was white sushi rice seasoned with akasu.
The Japanese word “jozo” means brewery, and Iio Jozo is one of the few remaining vinegar producers that still brews their own sake. While they do not sell their sake due to tax reasons, they do ferment it into their exceptional vinegars.
When sake is brewed, it produces a by-product called sake kasu (sake lees), which looks like pressed rice cakes. Over time, sake kasu darkens to the color of chocolate. Iio Jozo ages their sake kasu for at least 10 years before transforming it into their rich, complex akasu. This is much longer than the other Akasu we have encountered. The result is a deeply flavorful and incredibly rare vinegar that honors tradition and craftsmanship.
It is reminiscent of a gentle sherry vinegar combined with rice vinegar. Not only is it regarded as the best Akasu in the world, it’s also amazing in pickles, vinaigrettes, and many other dishes.
Ingredients: water, rice, aged sake lees
Product Attributes:
- 360ml glass bottle
- Made in Miyazu, Japan
Recipes:
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
Learn more about Iio Jozo
