Young sake kasu (sake lees) - 500 grams
€ 8,20 incl. VAT
Sake kasu or sake lees is the remnant of the sake brewing process. This sake kasu is full-flavored, sweet and fruity. Use for a marinade for fish or as a base for a soup.
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Description
Our current batch is young white sake kasu. This is different from the aged which is a bit more brownish in color.
Rice, koji and water are used to brew sake. After this brew is finished, the sake is pressed and the liquid (sake) part is separated from the solid parts, called the sake kasu. This sake kasu has been used since early times to pickle fish and vegetables. It is also used to make soups and Wasabi Zuke (pickled wasabi).
When just pressed, Sake Kasu is white in color. Over time, it turns brown and takes on a fuller flavor. Know that sake kasu still contains much of the koji mold and thus is “alive.”.
Moriki Shuzō
Since 1988, Moriki Shuzō has produced only junmaishu, pure sake made only with rice, kōji and water, with no added alcohol.
They also grow their own rice. They do not use herbicides and pesticides; they force the rice to rely on its own natural tendency to protect itself from weeds and insects, thus realizing the full potential of the rice. The only fertilizer they use is sake kasu.
| SKU | DW.SPICE.6 |
| Content | 500 grams |
| Ingredients | Sake-lees (sake kasu) (rice, koji, sake (alcohol)). |
| Origin | Iga, Mie, Japan |
| Save | In the refrigerator (tightly closed). |
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