Kobayashi Harukichi Shoten Sakekasu Ginjo - 400g

What is Sake Kasu? (酒粕) 🌾

Sake kasu (sake lees) is the nutritious byproduct of the sake brewing process. 🍶
Sake is crafted by steaming rice, adding water, koji mold, and yeast to create the "moromi" mash. Enzymes from the koji convert rice starch into sugars, which yeast ferments into alcohol. After pressing the moromi, the clear liquid becomes sake—and the remaining solid sediment is sake kasu!

At Kobayashi Harukichi Shoten, a specialist in premium sake lees from Japan's famous Nada region, they carefully select delicious, nutrient-packed kasu from ginjo-grade sake for a refined, fruity flavor. ✨

This hand-pressed Ginjo Sakekasu has a soft, cheese-like texture 🧀 with fruity notes and a gentle sake aroma—plus it retains a pleasant alcohol content (~9%)!

Delicious Ways to Enjoy Sake Kasu 🍴

• Eat it straight 😋: Spread on toast or enjoy as-is for a fruity, sake-infused treat!
• Kasu-jiru (Sake Lees Soup) 🥣: A warming base for miso soups and stews—rich and comforting.
• Kasu-zuke (Sake Lees Marinade) 🐟: Marinate fish or meat before grilling for tender, umami-packed flavor.
• Amazake (Sweet Fermented Drink) 🥤: Dissolve in hot water and top with fresh grated ginger for a cozy, non-alcoholic sweet sake.
• Other ideas 🍯: Lightly toast and drizzle with honey, or use in traditional Nara-zuke pickles (aged for months for a deep, sweet richness).

Storage Tips ❄️

Sake kasu contains ~9% alcohol, giving it natural preservative properties—it's shelf-stable but best kept refrigerated (below 10°C/50°F). Over time, it softens, sweetens, and develops a beautiful pink hue through gentle aging, enhancing its aroma and nutrients! 🌸

Discover the versatile, healthy magic of premium ginjo sake kasu—perfect for cooking, snacking, or sipping! 🥂