This red vinegar is the finest red vinegar made in the spirit of "Edomae", which refers to the most traditional sushi-making style, the first ever made. This product is extremely hard to find as it is made from sake (kasu) pellet, and the maturation time is 5 to 7 years. It has an overwhelming umami and extremely complex acidity, which is why it is used by many Michelin-starred sushi restaurants. Such a high level of vinegar is hard to find even among Japanese brands.
Due to its strong taste, this type of vinegar is usually mixed with other rice vinegar, although for enthusiasts of vinegar decoctions it can even serve as a sauce for various types of dishes, for example for gyoza. Our recommendation is to combine it in a 1: 1 ratio with any rice vinegar from the same company, but after adding just a few drops of red vinegar to the rice vinegar, umami will become much clearer and the taste more exquisite, and after mixing it is no longer required to add sugar.