Sake-kasu Red Vinegar “Akane”

Red Vinegar Made Through Time-Intensive Craftsmanship

Akane is a deeply expressive red vinegar made from Japanese sake lees sourced in Mie Prefecture and aged for three full years before fermentation. Once naturally deepened in color and complexity, the aged sake-kasu is combined with alcohol and fermented in wooden barrels using a traditional surface fermentation method. This hands-on process requires careful observation and patience, taking approximately 70 days per batch, and reflects a level of craftsmanship that seasoned sushi professionals themselves highly regard.

Elegant Flavor and Rosé-Tinted Sushi Rice

Rich yet balanced, Akane offers layered umami with gentle, rounded acidity. When used for sushi rice, it creates a beautiful, subtle rosé hue—soft and refined rather than dark—while delivering depth that complements both rice and toppings. Beyond sushi, it works effortlessly in vinegared dishes, pickles, marinades, sauces, and sumiso made with miso and sugar. It also adapts easily to dressings, paired with dashi for Japanese-style dishes or with olive oil for Western preparations.

Artisan Fermentation in Wooden Barrels

Produced by MIKURA Vinegary, Akane is made using traditional wooden-barrel fermentation—a method praised by experienced sushi and kaiseki chefs. Working in small batches, MIKURA Vinegary relies on time, touch, and close attention to living fermentation rather than efficiency. Their commitment to preserving this demanding process ensures a red vinegar with clarity, depth, and a quiet elegance that only careful craftsmanship can achieve.

Mrs. Donabe's Recipe Suggestions

Egg Drop Vegetable Soup
Salmon, Shiitake & Watercress in Smokey Garlic Black Vinegar Sauce
Spicy Pork Sesame Hot Pot
Nao Man Gai (Chicken Over Rice)
Chinese-style Steamed Fish
Pork Keema Curry
Cold Soba with Black Vinegar Dipping Sauce
Cold Soba with Salmon Roe and Grated Daikon
Black Sesame Sauce
Steamed Black Cod with Soy-Negi Sauce
Salmon Stew in Sake Miso Tomato Sauce

• Net Volume: 300 ml | 10.1 fl oz
• Ingredients: Sake lees (Mie Prefecture, Japan), alcohol
• Acidity: 4.4%
• Producer: MIKURA Vinegary
• Origin: Japan

Usage & Care

• Store at room temperature away from direct sunlight.
• Refrigerate or store at a cool temperature after opening.

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