Sake kasu

Sake kasu (酒粕) or sake lees is the name given to the pressed lees left over from the production of sake (Japanese rice wine). It is used as a cooking ingredient that is white in color, having a paste-like texture. The taste is fruity and similar to sake itself. A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.

Sake Kasu can be used as a marinade base in different Japanese dishes such as fish, vegetables, and meat, enhancing the umami flavor of the dish. Sake kasu can also be found in cosmetics and skincare products. Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways. Mirin, a type of sweet Japanese sake can also produce kasu called mirin kasu. Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.