Yohei is the traditional red vinegar made from carefully selected sake lees which are then fermented for an extended period of time to produce the special red-brown hue and rich, deep flavor. It is an essential ingredient for Edo-style sushi vinegar in making authentic sushi.
Kisho is a blend of rice vinegar and sake lee vinegar. The well-rounded umami and mellow taste is widely loved by many sushi restaurants in Japan.
Pro Tip: Mix Yohei and Kisho to make the most perfect sushi rice.