Sake Kasu Sake Only the sake from the

Only the sake from the very middle part of the pressing process is used

soft water from our own Southern Alps

making it perfect for small gatherings or intimate dinners

making it a versatile choice for any occasion

Light bodied and semi-dry

Sake Kasu Sake Only the sake from theIntroducing our Sake Kasu, a traditional Japanese ingredient made from the leftover rice and sake lees after sake production. Sake Kasu is a versatile ingredient that can be used in a variety of dishes such as marinades, pickling and even as a beauty treatment. It is rich in amino acids and enzymes that provide a unique umami flavor and tenderize meats. It can be used to make traditional dishes such as "Kasuzuke" vegetables marinated in sake kasu, or