{"product_id":"red-vinegar-akasu-saga-72ml","title":"Red Vinegar (Akasu) Saga 72ml","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eSaga · Sake-Lees Akasu\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eRed Vinegar (Akasu) Saga\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Saga, Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Saga red vinegar (akasu)?\u003c\/strong\u003e\u003cbr\u003eAkasu (赤酢) is a Japanese vinegar made from aged sake lees instead of rice. This one comes from Saga Prefecture in northern Kyushu, made entirely from the lees left after pressing sake at local Saga breweries. The lees are aged for over a year, then fermented slowly — no acceleration, just acetic acid bacteria doing the work — for more than 180 days using the static fermentation method (静置発酵 \/ seichi).\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThat slow method is what separates akasu from everyday vinegar. The acidity comes out milder and the aroma fuller, and because sake lees are rich in amino acids, the result carries a depth and umami closer to balsamic than to a sharp table vinegar. Akasu traces back to late-Edo Japan, where it was the vinegar behind the first Edo-style nigiri sushi — rice was expensive then, and lees were the practical base. Few makers still produce it this way, since it takes time and hands rather than machines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eSaga Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eRed Vinegar \/ Akasu (赤酢)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredient\u003c\/td\u003e\n\u003ctd\u003e100% sake lees from Saga breweries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMethod\u003c\/td\u003e\n\u003ctd\u003eStatic fermentation (静置発酵), 180+ days; lees aged 1+ year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume\u003c\/td\u003e\n\u003ctd\u003e72ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRoom temperature, shelf-stable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eSushi rice, dressings, ponzu, dipping\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eAkasu was made for sushi rice. Mix it into warm rice for nigiri, chirashi, or hand rolls and it gives the shari a rounder, less sharp tang — a working base ratio is about one cup of cooked rice to 20g (4 tsp) akasu, 8g sugar, and a pinch of salt. Beyond sushi, use it in dressings, as a dipping vinegar for gyoza, or in ponzu — a 1:1:1 mix of akasu, soy sauce, and citrus juice is a chef's standard. A little goes a long way, so start small and adjust to taste.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — sushi rice, sashimi, gyoza, grilled and fried foods, and citrus-forward ponzu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eAbout this vinegar:\u003c\/strong\u003e Static-fermentation akasu nearly disappeared once mass-produced vinegar took over, and is only now being revived. It's made in small batches from a single prefecture's sake lees — the same lees that would otherwise go to waste after sake pressing. Store at room temperature, away from direct sunlight; no refrigeration needed.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":56679516274854,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/pixta_89265923_L.jpg?v=1781866305","url":"https:\/\/hokkaidouni.com\/products\/red-vinegar-akasu-saga-72ml","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}