Akazu Seasoned Vinegar Blend by Kisaichi

Authentic Edomae Flavor Made Simple

This akazu-based seasoned vinegar brings the balanced umami of classic Edomae sushi into everyday home cooking. Made with matured red vinegar derived from sake lees, it is carefully blended with sugar and salt to achieve a gentle harmony of acidity, sweetness, and saltiness. Simply mix it directly into warm rice to create glossy, red shari–style sushi rice with depth and a mellow finish—no additional seasoning required.

Versatile for Rich and Savory Dishes

Beyond sushi rice, this awasezu works beautifully across a wide range of dishes. A small splash adds clarity and balance to fatty fish, grilled or fried foods, meat sautés, marinades, and vinegared vegetables. The deep aroma and rounded acidity of red vinegar pair especially well with richer flavors, helping dishes finish clean while preserving their natural character. Made with only brewed vinegar, sugar, and salt, it enhances ingredients without masking them.

Crafted by a Red Vinegar Specialist Since 1922

Produced by Kisaichi Vinegar, a vinegar maker established in 1922, this seasoned vinegar reflects generations of dedication to Edo-style vinegar brewing. While Kansai sushi vinegars traditionally rely on light rice vinegar, Kisaichi has long focused on akazu made from sake lees—an essential element in Edomae sushi. Using carefully selected ginjo sake lees aged for over three years in-house, Kisaichi continues to refine traditional techniques while bringing professional-quality vinegar to the home kitchen.

Basic Usage (Making Sushi Rice):

For every 1 rice-cup (3/4 US cup or 180 ml) or rice (the measurement is the dry matter before cooking), as soon as the rice is ready (after resting 20 min after turning off the heat), add about 2 tablespoons (30 ml) of this Sushi Vinegar and fluff quickly and throughly.

Comments by Naoko
"This is a great multi-purpose rice vinegar blend, not only great for seasoning rice for sushi, but also for a variety of dishes. When making sushi rice with this, the rice turns so beautifully shiny with a light "rose" color. My go-to way is mixing the equal amount of Sushi Vinegar and extra-virgin olive oil (plus a dash of sesame oil, sometimes) to make a quick vinaigrette for my salad. I also drizzle this seasoned vinegar blends traight to grilled vegetables and fish. Another way is using it straight as a dipping sauce for gyoza and other dumplings. So many ways to use this!"

Mrs. Donabe's Recipe Suggestions

Chirashi Sushi with Soy-Marinated Tuna
Salmon and Ikura Sushi Rice Bowl
Pressed Smoked Salmon Sushi
Tuna Poke Rice Bowl
Shrimp and Rapini Chirashi Sushi
Seafood Chirashi Sushi

• Net Volume: 200 ml | 6.8 fl oz
• Ingredients: Brewed vinegar (made in Japan), sugar, salt
• Producer: Kisaichi Vinegar
• Origin: Japan

Usage & Care

• Store away from direct sunlight at room temperature.
• After opening, close the cap tightly and store in a cool, dark place or refrigerate.
• Natural sediment or separation may occur due to the ingredients; this does not affect quality. Gently shake before use.

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