Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Sake Lees (Sake Kasu)

  • Sake Lees (Sake Kasu) | Easy Japanese Recipes at JustOneCookbook.com

    Sake lees or Sake Kasu (酒粕) is basically the leftover by-product from the suspended solids after sake is fermented and refined.

    Larger sake producers extract the sake from the lees by machine and the kasu comes out in thin dry sheets called itakasu (板粕). Meanwhile, smaller producers press their sake by hand and this method yields kasu that is moist and chunky called namakasu (生粕).

    You can purchase sake lees all year round, but the fresh sake lees are available only in the winter, between February and March when sake production takes place.

    You can find sake kasu (sake lees) at Japanese grocery stores (I buy mine at Nijiya) or local sake brewery if there is any (Sequoia Sake Brewery in San Francisco gives out on Saturday – thank you for the info, Janet!).

    Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This post may contain affiliate sales links, please see privacy policy for details.

    Related Posts

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.