SakeKasu is the “lees” that remain after the fermented rice mash has been pressed during the sake making process. SakeKasu is an excellent cooking ingredient for a variety of dishes including meat, fish, soup and dessert. It contains distinct properties that work as a natural flavour enhancer, meat tenderizer, blending, binding and preserving agent.

Here is a list of places where you can stock up on our homemade SakeKasu:

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