MAJI RICE Uchibori 3-Year Aged Japanese Red Vinegar 16.9 fl oz — Sake-Lees Crafted, Deep Umami for Sushi & Dressings

Uchibori Brewing’s 3-year aged Japanese red vinegar is a traditionally made, sake-lee–based condiment that delivers deep umami and gentle acidity to elevate sushi, sashimi, pickles and gourmet recipes.

Slowly matured for over three years using sake lees as its foundation, this artisan red vinegar from MAJI RICE and Uchibori Brewing offers a layered, savory profile unlike typical rice vinegars. The result is a dark, aromatic vinegar with rounded acidity and complex flavor notes that chefs and home cooks use to add depth to Japanese and fusion dishes. It arrives in a 16.9 fl oz premium glass bottle that preserves aroma and allows precise pouring.

How does this red vinegar change the flavor of sushi and sashimi?

The sake-lee base and extended aging build umami richness and a mellow acidity that gently balances rice and raw fish without overpowering them. It enhances natural flavors, adds subtle sweetness, and brings a rounded finish to each bite.

• Use sparingly to season sushi rice for balanced tang and savory depth.
• Brush lightly on sashimi for a polished, nuanced finish.
• Mix with a small amount of sugar or mirin for classic sushi vinegar seasoning.

What culinary uses suit a three-year aged red vinegar?

This vinegar works beyond traditional Japanese recipes — it enriches dressings, marinades, pickles and braises where you want layered flavor instead of sharp acidity. Its complex profile makes it a finishing vinegar for vegetables, seafood and even certain desserts.

• Craft vibrant dressings with olive oil and toasted sesame for salads and slaws.
• Pickle vegetables quickly or long-term to add savory depth and color.
• Deglaze pans for sauces or add a splash to slow-cooked meats for umami boost.

How should I store and measure this premium Japanese vinegar?

Keep the bottle sealed and stored in a cool, dark place to preserve aroma and flavor; refrigeration after opening can extend freshness but isn’t required. Measure precisely — a little goes a long way — and use a small spoon or pourer for consistent results.

• Store away from direct sunlight and heat sources in the pantry or refrigerator.
• Start with 1–2 teaspoons per cup of rice or per recipe portion and adjust to taste.
• Use a narrow-spout pourer or calibrated spoon for repeatable seasoning.

Who is this for? MAJI RICE Uchibori Brewing 3-Year Aged Red Vinegar is crafted for cooks and culinary explorers who appreciate artisanal, traditionally fermented ingredients. Professional chefs, home cooks who make sushi and pickles, and anyone looking to deepen the umami and aromatic complexity of their dishes will find this vinegar a versatile pantry staple. Its premium glass bottle and heritage brewing method also make it an attractive gift for food lovers and fans of authentic Japanese condiments.

Ingredients

Sake Lees, Rice