Yokoi Kohaku Akasu Red Vinegar (1.8L)

Carefully selected sake lees are aged over time, changing color from white to dark brown as their sugars and amino acids develop. These long-aged lees are then fermented to create Yokoi Akazu Red Vinegar. The result is a smooth, flavorful vinegar with a unique aroma. When used in sushi rice, it gives a light brown color and a taste that evokes the Edo period (1603–1868). Kohaku offers the distinct flavor of red vinegar, but with a lighter, sharper finish.