Neri Kasu sake lees paste

Kasu is the solid, white residue left after pressing the fermentation must from a nihonshu or sake tank. It contains 6-8% of residual alcohol, which can be removed by heating.
Despite its high nutritional value, its production and sales are tending to decrease in Japan due to the decline in sake production.
It is made of rice and rice koji (rice sown with the aspergillus oryzae fungus).
Sometimes a little distilled alcohol will have been added to the fermentation must.
It doesn’t contain any colorants, preservatives or flavor enhancers.
It is very healthy - rich in proteins, B vitamins, fibre, etc... It is sometimes used in beauty treatments as it helps remove sebum, promoting beautiful and healthy skin. With its high concentration in polyphenols, it is a powerful antioxidant whose anti-ageing effects are praised by the Japanese.
For its sake, the producer uses 4 varieties of carefully selected rice produced in the Nagano region, and a delicious groundwater.
Their sake has a beautiful balance of sweetness, acidity, bitterness and astringency.

Our perfect combination : sake kasu is used in bread, pastries, chocolate, ice cream, various sauces, dips mixed with cottage cheese, as some examples.