Sake kasu
酒粕
Sake kasu (lees) sourced from sake manufacturers is transported to our facility in Fushimi, Kyoto for processing and packaging. The finished product is then exported under the KYOTO FUSAJIRO brand to customers overseas.
Kyoto Fusajiro offers three sake kasu varieties:
-
Kyoto Fusajiro Daiginjo : Paste form
-
Dried: Powder form
-
Aged (Fumikomi kasu): Paste form
What is Sake kasu?
Sake kasu(lees) are a traditional fermented food produced
during the process of making Japanese sake.
After rice is converted into sugar by koji mold and fermented into alcohol and aromatic compounds by yeast, the solid residue left behind when the sake is pressed is sake lees.
Primary Uses:
• Amazake sweet drink, kasujiru soup
• Nara-zuke pickled vegetables
• Marinades for fish and meat
• Dressings and sauces
• Adds umami to dishes
Sake kasu has been a staple in Japan for over 1,000 years.
Fushimi, Kyoto
Kyoto’s Fushimi is a leading sake region known for its pure water and brewing tradition.
Major producers like Shochikubai (Takara Shuzo) and Gekkeikan operate alongside many local sake breweries, drawing visitors nationwide. We are Fushimi’s sole specialist in sake lees, sourcing and delivering premium lees across Japan.