Sakekasu Red Vinegar "Akane"

Vinegar
Vegetarian
Vegan
Halal
Health drinks

Target Sector
People who value natural, authentic flavors; those with a strong focus on health; customers seeking premium products; and individuals who want to incorporate vinegar into their daily routine for beauty and wellness.
Usage Scenes(Usage/Recipies)
Perfect not only for sushi rice, but also for vinegared dishes, pickles, ankake sauces, and nanbanzuke.
When mixed with sugar and miso to make sumiso, it brings out an elegant vinegar aroma and a rich miso flavor.

For dressings, you can combine it with dashi for a Japanese style, or with olive oil for a Western style.
It’s highly versatile and easy to use in many dishes.
Specialities,Sales point
We use sake lees produced in Mie and age them for three years until they develop a natural red color. These aged lees are fermented in wooden barrels using the surface fermentation method.

By increasing the proportion of sake lees, this vinegar becomes deeper in color and richer in flavor than our previous product.
Fermentation takes about 70 days, and all sake lees are sourced locally in Mie, supporting low food mileage and local production.
Countries of Trade
Others ： Both direct and indirect transactions are acceptable

Size / capacity	70ml 300ml 900ml
Manufacturer's Suggested Retail Price	Please contact us
Ingredients	Ingredients: Sake lees (produced in Mie), alcohol (produced in Japan) Allergens: None Acidity: 4.4%

Inquiry to exhibitor

MIKURA Vinegary

https://mikurasu.jp/en

Japan exhibitors
Exportable
Co-exhibitor
Organizer : Undecided

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-A35-005

Exhibited products	We are a vinegar producer in Mie Prefecture, brewing vinegar slowly in traditional wooden barrels using the region’s warm climate. We make brown rice vinegar from Mie-grown rice and sake lees vinegar from locally produced sake lees. Our aged red sake lees vinegar (aka-zu) is especially popular. We supply sushi restaurants, foodservice wholesalers, retail products, and OEM production. We also make sushi vinegar and sweet syrup-style vinegars blended with fruit juice using the static fermentation method, a careful, non-mechanized brewing process.

Exhibited products

We are a vinegar producer in Mie Prefecture, brewing vinegar slowly in traditional wooden barrels using the region’s warm climate. We make brown rice vinegar from Mie-grown rice and sake lees vinegar from locally produced sake lees. Our aged red sake lees vinegar (aka-zu) is especially popular.

We supply sushi restaurants, foodservice wholesalers, retail products, and OEM production. We also make sushi vinegar and sweet syrup-style vinegars blended with fruit juice using the static fermentation method, a careful, non-mechanized brewing process.

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