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Vinegar from Japan
Komezu is Japanese rice vinegar. Steamed rice is saccharified with yellow koji, fermented by yeast into a sake-like mash and then turned to vinegar by acetic acid bacteria, either under a floating film or in an aerated tank. Akazu, the red vinegar of Edo-style sushi, starts instead from aged sake lees, whose alcohol is turned to acid and whose sugars and amino acids brown it red.
| Riceat least 40 g per litre of vinegar | The JAS minimum for a vinegar to be called rice vinegar[jas-vinegar] |
| Rice koji (yellow koji) | [akano2023] |
| Water | About 300 % of the rice and koji in modern practice[yanagihara2022] |
| Aged sake lees (akazu only) | One maker uses 100 % sake lees, fermented and aged for 3 years or more[nissyoku2026] |
| Starter | rice koji for the mash; acetic acid bacteria added as a transplanted film (static method) or as a starter culture (submerged method) |
Total time across the recorded steps: 3.1 years
What changes: Yellow koji mould spreads over the steamed rice
Output: rice koji.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Komezu is Japanese rice vinegar. Steamed rice is saccharified with yellow koji, fermented by yeast into a sake-like mash and then turned to vinegar by acetic acid bacteria, either under a floating film or in an aerated tank. Akazu, the red vinegar of Edo-style sushi, starts instead from aged sake lees, whose alcohol is turned to acid and whose sugars and amino acids brown it red. Made in 6 steps over 3.1 years. The longest step, age sake lees for akazu, takes at least 3 years (Nihon Shokuryo Shimbun 2026-04-08). Aspergillus oryzae (yellow koji), which turns rice starch to sugar and Yeast, which turns the sugar to alcohol do most of the fermenting.
| Main step | at least 3 yearsReported[nissyoku2026] | Age sake lees for akazu |
|---|---|---|
| Temperature | 35–38 °CReported[sakota2013] | Turn alcohol to acetic acid under a floating film, or in an aerated tank |
Komezu is a grain vinegar made in separate stages from rice. Akazu skips the rice and koji stages and starts from aged sake lees, which already hold alcohol, sugars and amino acids; this gives its red colour and savoury taste [akano2023].
Grain vinegars sold under the JAS have at least 4.2 % acidity [jas-vinegar].
Every number is labelled with how it is known. How this atlas is made
Rice-vinegar making is thought to have reached Japan from China in the 4th–5th century, near present-day Osaka, as Izumi vinegar [akano2023]. Akazu was developed in the late Edo period in Handa, where sake lees were plentiful; a vinegar maker founded there in 1804 was selling it in Edo by about 1817, where it suited the new nigiri sushi [akano2023].
