UZUME Nigori Vinegar – Japanese Sake Lees Vinegar

UZUME Nigori Vinegar and Red Vinegar are crafted for consumers and culinary professionals seeking premium, fermentation-driven ingredients with natural umami and balanced acidity. As a sake brewery founded in 1847, we created these vinegars for people who want depth, softness, and complexity—without the sharpness of conventional vinegars.

Nigori Vinegar appeals to home cooks and chefs who prefer gentle acidity and creamy texture. Ideal for those who enjoy ingredient-focused cuisine, delicate seasoning, and light applications such as salads, seafood, fruit preparations, and beverages. Its mild, milky character suits people who normally avoid strong vinegar.

Red Vinegar is designed for those who want deeper umami and stable performance in heat. Suitable for sushi chefs, Japanese cuisine professionals, and households who enjoy slow cooking, meat dishes, or sauces requiring complexity and aromatic depth. The long-term aged sake lees provide structure, making dishes taste consistently well-balanced.

By offering two distinct “temperature profiles”—mild & creamy (Nigori) and deep & structured (Red)—users can easily choose depending on cuisine style, cooking method, or flavor intention.

Everyday cooking made easier with one bottle

Both products elevate daily dishes with natural umami from aged sake lees. A single splash brings harmony without excessive salt, sugar, or complicated steps.

Nigori Vinegar – for fresh, light, and drinkable uses
Perfect for dressings, carpaccio, steamed chicken, fruit salads, and yogurt.
Also suitable for beverages: sparkling water, apple juice blends, or warm drinks with ginger and honey.
Its gentle acidity allows it to function as a white-balsamic-style condiment.

Red Vinegar – for depth and warm dishes
Excellent in simmered dishes, stir-fries, stews, sushi rice, marinades, and sauces for meat or fish.
Its heat stability makes it ideal for professional kitchens, adding richness without bitterness when reduced.

Two-vinegar pairing
Nigori for freshness, Red for depth. Having both enables intuitive selection depending on the dish—light meals, hearty cooking, desserts, or beverages. Easy, versatile, and naturally delicious.

Brewery-crafted vinegar with authentic fermentation depth

Using only aged sake lees and premium sake, these vinegars deliver umami and smooth acidity that typical grain vinegars cannot match. No additives, no coloring—just fermentation and time.

Nigori Vinegar
Made from low-temperature aged lees and Junmai Daiginjo sake, minimally filtered to preserve creamy texture. Soft, milky acidity; ideal for dressings, seafood, fruits, and beverages. A unique “drinkable vinegar” category with high consumer appeal.

Red Vinegar
Aged 2–3 years at room temperature. Maillard reactions enhance savory complexity and rounded acidity. Works like a lighter balsamic with Japanese elegance. Perfect for sushi rice, sauces, warm dishes, and restaurant applications.

Sustainable & artisanal
Upcycles sake by-products, promotes low-waste brewing, and supports local agricultural ecosystems. Small-batch production ensures quality and premium positioning.

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Others ： Both direct and indirect transactions are acceptable