Search results
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] . Its taste is fruity and similar to sake. [2] . A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3][4]
5 lip 2024 · Sake lees or Sake Kasu (酒粕) is the filtered residue from sake production. It’s a dense cream-colored paste used in marinades, drinks, soups, tsukemono, desserts, and cosmetics. It’s most often used as a nutritious drink called amazake (甘酒), a sweet milky looking liquid made of sake lees dissolved in hot water and grated fresh ginger.
Sake Kasu is the lees left over from the refining process of Sake production. Although Sake Kasu is a byproduct, it is highly nutritious and flavorful. Great for pickling, marinating fish and meat, and also applying as a facial mask. See more info and recipes here.
22 lut 2022 · Where to buy sake lees. Sake breweries are the best place to purchase sake kasu, but of course you can go to your nearby Japanese supermarket store to purchase it. There are also sake specialty stores which handle sake kasu or you can always purchase it online. How to store sake kasu
17 maj 2015 · Lees, dregs, by-product: it’s all sake kasu. By John Gauntner | May 17, 2015 | Uncategorized. Should you frequent sake retailers with anything resembling a good selection of sake, you will often find for sale bags of sake kasu: beige chunks and chips of something resembling cheese or tofu.
29 sie 2021 · Informed by a love of sake, the staff can guide visitors through their extensive inventory–the largest sake selection in Chicago. Buyers can explore sake options by choosing their desired flavors, such as floral, savory, or sweet. Newcomers to sake can also sample the selection in-store with sake flight specials.
FARM8 purchases sake kasu produced in sake breweries at a fair price and transforms them into unique products such as "Hacco Gelato", a 100% vegetable-based product made mainly from sake lees, and "JOGURT", which is made by fermenting sake kasu again with lactic acid bacteria.
