About the rice used for the sushi
Kurosugi uses Hinohikari rice from Kagawa Prefecture. In addition, rather than using sugar for its seasoning, Kurosugi uses “akazu” to season its sushi. Akazu is a well-rounded mild red vinegar made from sake lees, and is typically aged for 3-4 years. When stored the sake lees turns into the reddish color from which it derives its name in Japanese, “aka” meaning red and “zu” (“su”) meaning vinegar. Compared to rice vinegar its aroma does not have too much of the smell which is peculiar to vinegar, and is the perfect balance to the rice used for the sushi and the “shari” or topping for the sushi rice. It is characterized by its low acidity, slightly sweet flavor, and reddish color. It brings a deep, flavorful, refreshing taste full of umami to the sushi. And because the akazu is naturally sweet, sugar is not needed. Just a little bit of sea-salt is all that is added. Making and managing the sushi rice is quite time consuming and requires a lot of effort, such as keeping a hot water bottle container in the wooden container used for the cooked rice. This is done to keep the rice at body temperature and produce the most delicious rice for the sushi.