Kono’s Akasu Red Vinegar is truly special. Made from sake kasu—the pressed lees left after sake brewing—it begins as pale rice cakes that darken over time, taking on a rich, chocolate-like color. Aged for three years before becoming vinegar, Kono’s akasu offers a refined flavor reminiscent of a blend between sherry and rice vinegar. Top sushi chefs use it to season rice for Edomae-style sushi, where the rice takes on a subtle brown hue—not from brown rice, but from this beautiful red vinegar. Beyond sushi, it’s excellent in pickles, vinaigrettes, and anywhere you want a touch of mellow acidity and depth. Ingredients: water, aged sake lees Kono Miso Brewery was founded in 1888 in Maniwa, Okayama Prefecture. It began as a vinegar and koji producer, then expanded into miso after 30 years. Today, fifth-generation brewer Kono-san continues the family tradition. After studying fermentation at university and working at a Saikyo miso brewery in Kyoto, he now crafts exceptional miso, vinegars, and sauces.