Aged Akasu is a traditional Japanese vinegar made from high-quality sake lees aged over three years offering a perfect balance of sweetness, acidity, and umami. Crafted using time-honoured fermentation techniques, this versatile condiment enhances dishes with its rich depth of flavour. Whether used as a seasoning, dressing, or marinade, it brings out the best in fresh ingredients, making it an essential addition to any kitchen.

How to Use

Use Aged Akasu in sushi as a rice vinegar or as a marinade for sashimi. It makes an excellent marinade for grilled fish, imparting a delicate sweetness and umami complexity. Drizzle it over cold tofu or use it to season rice for an extra layer of flavour. For an authentic Japanese touch, try it in sunomono (vinegared salads) or as a dipping sauce for seafood.

About Sennari

Kono has been crafting high-quality Japanese vinegars and seasonings in wooden barrels for decades. With a commitment to natural fermentation methods and premium ingredients, the company focuses on bringing authentic and well-balanced flavours to kitchens worldwide. Their dedication to traditional brewing techniques ensures exceptional taste in every bottle.

千成三杯酢

Sennari Sanbaizu

Spec

• Prefecture: Okayama