Zenkuro
Sake Kasu
Sake Kasu
Introducing 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 for marinating fish or meat.
Our Sake Kasu is made from high-quality, additive free sake lees and comes in a 1kg bag. It is a great ingredient for professional chefs and home cooks looking to add a unique and authentic UMAMI flavor to their dishes. It also has a long shelf life, so you can stock up and always have it on hand for your cooking needs.
Get creative in the kitchen and add a touch of authenticity to your dishes with our Sake Kasu. Gluten free. Order yours today!
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Frequently Asked Questions
What is sake kasu?
Sake kasu is the traditional Japanese sake lees left after the sake brewing process. Zenkuro Sake Kasu is produced as part of our sake brewing process in Queenstown, New Zealand.
How can I use sake kasu?
Sake kasu is a versatile ingredient that can be used in marinades, pickling, soups, sauces, baking and traditional Japanese dishes such as kasuzuke.
What does sake kasu taste like?
Sake kasu has a distinctive savoury character with natural umami and a gentle sake aroma. It can add depth and complexity to both Japanese and contemporary cooking.
How should I store sake kasu?
Sake kasu should be kept refrigerated in an airtight container and used within a few weeks for the best quality.
For longer storage, it can be frozen for up to several months. We recommend dividing it into smaller portions before freezing so you can use only what you need.
Some natural changes in colour, aroma, and texture may occur over time as the sake kasu continues to mature.
Where is Zenkuro Sake Kasu made?
Our sake kasu is produced during the sake brewing process at Zenkuro Brewery in Queenstown, New Zealand.