Akasu Red Rice Vinegar - 1.8L konro-free-del How to Use

How to Use

Daiginjo and other fine sakes

mature rhizomes will be visible at the crown of the plant and ready to harvest

You can expect to find everything from soups and noodle bowls to Japanese donburi and curries: warming

Making the tea

Akasu Red Rice Vinegar - 1.8L konro-free-del How to UseThe best sake lees are selected and left to naturally ferment for at least three years to produce this aromatic and rounded Akasu red vinegar, after which the lees are naturally pressed and left to rest for a further three months. The entire production of this vinegar by Hinode Tsuyo is carried out using high quality raw materials and traditional techniques governed by experience gained over many years. A go to vinegar for hot or cold sauces,