Sake kasu

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. Its taste is fruity and similar to sake. A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.

Sake Kasu is used as a marinade for Japanese dishes based on fish, vegetables, and meat, and contributes an umami flavor to the dish. Sake kasu is also 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.