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Our final 2026 shipment of Iio Jozo Akasu has arrived from Japan. Once this allocation sells out, the next opportunity won't be until next year.
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 — much longer than 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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Founded in 1893, Iio Jozo has been crafting exceptional rice vinegar in Kyoto's Tango region near the Sea of Japan for more than 130 years. By overseeing every step of the process—from growing pesticide-free rice and brewing their own sake to traditional vinegar fermentation and aging—Iio Jozo produces what many consider to be Japan's finest rice vinegar.
Learn more about Iio Jozo
