Sake Kasu-Sake Lees-
$12Thank you! See you next season!
Last sale of the season
Sake Kasu (Sake Lees) pressed without pressure by bag fishing.
We deliver fresh sakekasu directly from the brewery. Since the yeast fungus is still alive, you can use it as seed malt for baking bread or as a source of dobrok.
This sake lees will continue to ferment and slowly turn into a delicious and deep flavor.
Fermented sake lees is suitable for pickling with sake lees.
This is the last sale of the season and is in limited supply.
The next stock is scheduled to arrive at the end of the year.
Delivery only within the state of Washington.Shipping only within the state of Washington.
Orders outside of Washington State will be cancelled. Thank you for your understanding.
Product Details
- Rice
- Yamadanishiki from Akansas 100%
- Volume
- 2 lbs.
Please note delivery area
Because we want to deliver fresh sakekasu, our delivery area is limited.
Delivery only within the state of Washington.Shipping only within the state of Washington. Orders outside of Washington State will be cancelled. Thank you for your understanding.
How to use Sake kasu
Amasake
You can drink amazake either hot or cold. You can drink it as an organic energy drink when you're tired.
How to make
Hot water 6oz
Sake Kasu 1tbsp
Sugar 1tbsp
Ginger (as need as)
Salt a pinch
If you raise the temperature to 150°C or more, the yeast will die. If you want to enjoy the yeast, just add hot water and stir slowly. Enjoy!
Kasu zuke
When you marinate fish, meat or vegetables in sake lees, they become tender and delicious.
Mari marinates her fish for three nights after making the marinade. This is because she likes the deep flavor it gives. Also, the fish and meat become tender, so it's easy to make a main dish.
Sake Kasu 0.6 lbs
Hot water 5 oz
Sugar 1 Tbsp
Mirin 3 Tbsp
Salt 1 Tbsp
Mix all the ingredients together in a food processor, blender or masher.
This is called “kasutoko” and you can use it to marinate your favorite fish, meat or vegetables.
If you like a light flavor, leave it for 30 minutes, and if you like a rich flavor, leave it for 3 nights.
When it's finished pickling, wipe the sake lees well and grill it.
In the oven at 482° for 20 minutes (it burns easily, so cover with aluminum foil if necessary.)
You can also grill it slowly in a frying pan. Enjoy it to your liking.
But be careful, as it burns easily.
How do I preserve it?
If you wish to keep sake lees fresh, store them in the freezer.
If you prefer an aged, deeper flavor, let it mature in the refrigerator.
If you enjoy sweetened drinks, etc., freeze them.
If you wish to enjoy the marinade, we recommend refrigerating it to give it more depth of flavor.
This sake kasu will be sent to you fresh.
Sake lees delivered to your door should be refrigerated immediately.
Enjoy the harmony created by the yeast fungus!
