Tokyo brewer specializing in traditional aged-sake-lees 'Akazu' red vinegar prized for sushi; used by 23 of Japan's 29 Michelin-starred sushi restaurants. International distribution available, with organic-JAS/Non-GMO and Halal options on request.
The supplierFounded 1937 (originally timber trading); only traditional vinegar brewer of its kind making Akazu red vinegar from long-aged sake lees; supplies top-tier sushi restaurants.
Why it sells abroadBenchmark Akazu red sushi vinegar used by most Michelin-starred Japanese sushi houses; export certs (Organic/Non-GMO/Halal) on request
Buyer's brief ✓ SOURCES VERIFIED
CertificationsOrganic JAS + Non-GMO on part of line; Halal on request (per maker, for export buyers)
Pack formatsBottles + foodservice; Typical: 500ml-1.8L, jerry cans
MakerYokoi's Vinegar Brewing Co., Ltd. (横井醸造) - founded 1937
OriginJapan (Shinkiba, Tokyo)
CategorySeasonings / Vinegar & Mirin
Available inWorldwide
HandlingAmbient
Price tierPremium
ChannelSpecialty
Export readinessEstablished export
HS code2209.00 (vinegar)
+ Add to list
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
0 in your sourcing list
Compare
Loading…
Request introductions
Japonity reviews your list and makes a warm introduction to the supplier or its exporter. No account needed.