Akazu is a traditional Japanese vinegar with a rich history and deep cultural significance in Japanese cuisine. It is renowned for its unique flavor profile, which is characterized by a mild acidity, subtle sweetness, and deep umami notes. The production of akazu involves fermenting sake lees, which are the residual solids left over from sake production, along with a mixture of malted rice and water. This fermentation process can take several years, resulting in a vinegar with a deep ruby-red color and complex flavors that add depth to various dishes.
Akazu plays a vital role in sushi making, where it is used to season sushi rice to create the characteristic tanginess and umami richness found in sushi. It is also used in marinades, dressings, and dipping sauces, enhancing the overall flavor profile of dishes. Akazu’s heritage lies in its artisanal craftsmanship, with master vinegar makers (kasuzuke-shokunin) passing down their expertise through generations, ensuring the preservation of this traditional Japanese ingredient’s quality and authenticity.
How Is Akazu (Japanese Red Vinegar) Made
Akazu is meticulously crafted through a fermentation process that involves aging sake lees (粕酢). The residual yeast and solids left over from sake production, are blended with malted rice and water and left to ferment. This fermentation process can take years, with some akazu vinegars being aged for decades, resulting in a vinegar with a deep ruby-red color and a complex, umami-rich flavor profile.
Unlike regular rice vinegar (米酢), which can be made in just a few months, akazu is deeply rooted in the traditional methods and takes many years. But the time adds complexity and richness to the finished sushi rice, which is why this type of vinegar is used at many of the most revered sushi restaurants all over Japan (and the world)!
The Link Between Akazu and Edomae
If you have been reading this blog you might have seen me mention that the earliest form of ‘modern’ sushi came about in the Edo period (between 1603 and 1868). As komezu, or rice vinegar, was not easily available, akazu was the vinegar of choice.
These days, sushi restaurants that focus on tradition are called edomae, and they use akazu as the vinegar of choice. In fact, most of the highly regarded (or Michelin starred) sushi restaurants are edomae restaurants and use Japanese red vinegar made from sake lees as their main, and often only, rice seasoning ingredient.
How To Make Sushi Rice With Akazu
If you are already comfortable making sushi rice (if not you can ready my comprehensive guide here) then making traditional edomae sushi is not a major change. In fact, it is actually easier!
How so?
Well, with modern sushi, or one that uses komezu, the vinegar is mixed with sugar and salt and often kombu to create the proper sushi rice seasoning. When making edomae sushi it is not advisable to adulterate the akazu, thus you can drizzle it directly over the hot rice without mixing in sugar and salt.
The shari will take on a pale reddish color, which is easily identifiable by most consumers. No, the sushi master did not mistakenly use brown rice; They seasoned the rice with akazu!
What Does Akazu Vinegar Taste Like?
The distinct flavor of akazu is characterized by its mild acidity, subtle sweetness, and deep umami notes derived from the fermentation process. It offers a nuanced complexity that enhances the flavors of ingredients. So what does it taste like? To be honest it is hard to explain so I recommend you buy a bottle and try it for yourself. If you have tried regular rice vinegar then you might find akazu to taste less sour, less salty, and more unctuous.
While it is not customary to drink akazu vinegar like a soft drink, there are people who recommend it as a health food supplement so I can say some people do drink it straight.
Great! I Want To Make Sushi With Akazu Vinegar. How Do I Find It?
Since akazu vinegar is used by very few sushi chefs (comparatively) there is actually not much demand for this product. This means there are only a few producers who make it. Fortunately, because there are so few kasuzuke-shokunin producing akazu, any that you find will likely be of decent quality. After all, if a vinegar maker is going to spend all this time making something in traditional and time-honored methods, it would make no sense to create a bad product.
Because of the lack of producers, and the extensive time it takes to make akazu, red rice vinegar is much more expensive than its regular counterpart. Don’t worry, you won’t need to spend tens of thousands of yen, but there is a price difference.
Fun Fact: Akazu used to be much cheaper than komezu as it was made from a byproduct (waste) of sake manufacturing. However since it is only made by a few artisans now it is the more expensive type.
Recommended Brands
Tajima Jozo is a rather new brewery from Hyogo prefecture. It was just created in 2008, but is one of my favorite producers of akazu, and what I use often in my restaurant.
Yokoi Brewing is the only akazu manufacturer (to my knowledge) in Tokyo, and has a wonderful reputation. They have been around since 1937. Their akazu is used by many of the most world renowned sushi restaurants. They actually have three lines of red vinegar, perfect for any specific need.
Kono factory is from Okayama prefecture and has been around since 1888! They have two lines: akazu already mixed with sugar and salt and their premium pure akazu. I recommend the latter as I feel red vinegar should be used independently.