Tajima Red Sake Vinegar – Aged Japanese Akazu.

Tajima Red Sake Vinegar – Aged Japanese Akazu. Originating from the mountainous region of Tajima in Japan, this traditional red vinegar (Akazu) is a rare condiment, made by aging sake lees, the residue from sake production, for over a year. This natural, slow fermentation process produces a vinegar with a mild acidity, a deep umami flavor, and a beautiful amber color—quite different from traditional vinegars. Long used by sushi masters in Edo (old Tokyo), this red vinegar is prized for its aromatic complexity and subtle hint of acidity. Perfect for seasoning sushi rice, salad dressings, marinades, or to subtly enhance your homemade sauces. 🍶Made from aged sake lees 🕰️ Natural fermentation and extended maturation 🌾 No additives / Traditional Japanese craftsmanship / Small batch production 🗾 Origin: Tajima, a region renowned for its pure air and water, and its artisanal culinary culture Give your cooking an authentic touch with one of Japan's most historic and flavorful vinegars.