500ml This red vinegar is produced from sake lees, a traditional Japanese ingredient made from the leftover rice solids from sake production, rather from rice, making it more fragrant and round in the mouth than a classic rice vinegar. During the fermentation process, the nutrients contained in the sake lees darken the vinegar and give it a brown colour. This vinegar has a flavour profile that is both tangy and sweet, with a rich and complex aroma that can enhance the taste of any dish. It is also rich in amino acids and antioxidants, making it a healthy and nutritious addition to your meals. This vinegar has been matured for 3 years in a process passed down from generation to generation within the brewery and is free from any artificial colours, flavours and preservatives. Red vinegar is used a lot in the making of sushi where it gives a nice brown colour to the rice. Its acidity will enhance grilled fish or pork dishes, stews or cold noodles.