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]

2022年2月22日 · Sake kasu, or sake lees, is an extremely versatile and nutritious ingredient. Here's what it is, the different types available, and how to use them.

2024年7月5日 · 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.

2021年8月24日 · Sake kasu is a popular ingredient found in Japanese grocery stores and is high in nutritional value, containing protein, amino acids, carbohydrates, and vitamins (though it does contain alcohol). Sake brewers often sell or give away their kasu for home cooks to use.

2016年7月19日 · What is Sake-Kasu? Sake Kasu is Japanese for the left-over lees which are separated from the liquid during the pressing stage after fermentation. The sake mash is made up of roughly 25% sake kasu; the remaining 75% becomes the sake in …

2009年3月11日 · It is called ‘sake kasu’ in Japanese and it is used in home cooking in many ways to create wonderfully complex flavored dishes during the winter sake brewing season. Many traditional Japanese confection, cracker, snack companies and so on use a lot of kasu to flavor some of their products.

2021年3月23日 · Saké kasu (or sake lees) is a byproduct of making saké. Saké is brewed from a mash of steamed rice, koji (steamed rice inoculated with Aspergillus oryzae ), yeast, and water; kasu is the sediment left behind when brewed saké is squeezed out to be bottled or aged.

2017年5月26日 · A modern sake kasu recipe that you will love! This sake kasu marinade will make chicken and other meats burst in flavour and melt-in-your-mouth tender.

2019年1月21日 · What is Kasu? Sake kasu, sometimes referred to as sake lees (or occasionally, “kasu” for short), is the pressed rice mash that is left over at the end of the brewing process when the sake is pressed from the fermenting mash.

Sake is the ubiquitous Japanese rice liquor, while sake kasu is the leftover lees that result from sake’s fermentation process. During the production of alcoholic drinks, fermentation creates a byproduct of residual particles that consist primarily of leftover yeast; these are the lees.