H A N D M A D E A R T I S A N
SakeKasu is the “lees” that remain after the fermented rice mash has been pressed during the sake making process.
SakeKasu is an excellent cooking ingredient for a variety of dishes including meat, fish, soup and dessert.
SakeKasu contains distinct properties that work as a natural flavour enhancer, meat tenderizer, blending, binding and preserving agent.
SakeKasu is Salt-free, Soy-free and Gluten-free