Due to the high popularity of "Yubei", it is becoming more and more "difficult to get started". However, brewing companies all over Japan have also begun to explore the production of red vinegar, and gradually produced their own versions.
Yokoi Daizo also launched a popular database new product in 2018, which has been aged for 4 to 6 years and then fermented with acetic acid for one and a half months. However, with so many types of vinegar, how do sushi chefs choose and use them? Hayakawa Hikaru divides it into pure sake lees vinegar, which only uses matured lees, has a lot of free amino acids and has a strong flavor and personality; brewed with alcohol, the lees is brewed,
Leaving a strong and umami taste that suppresses its unique taste, and has a refreshing aftertaste. There are also types of rice vinegar and rice vinegar mixed with rice vinegar and rice vinegar with a balance of taste and aroma; and rice vinegar + rice vinegar with a mild taste of rice vinegar in rice vinegar.