
or sake lee is a cooking ingredient that is white in color with a paste-like texture.
The taste of sake kasu is fruity and has a similar taste to Japanese
sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
. Sake kasu is the
lees left over from sake production. It is a by-product of Japanese sake production that contains 8% alcohol, has high nutritional value, and provides health benefits.
Sake Kasu can be used as a
marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...
base in different Japanese dishes such as fish, vegetables, and meat, enhancing the
umami flavor of the dish.
Sake kasu can also be found in cosmetics and skincare products.
Sake kasu is considered as a part of the Japanese
“no waste” culture since the waste of the sake production is used in various ways.
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
, a type of sweet Japanese sake can also produce kasu called mirin kasu.
Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.
Process
Sake kasu is created during the sake brewing process.
When koji, a type of fungus used for sake brewing, is added to steamed
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
, it releases amylase enzyme. This enzyme breaks down the rice starch, creating sugar. After that, yeast is added to the mixture, transforming the sugar into alcohol. Finally, the
fermented rice mash is compressed and the sake is drawn out of the mash.
The residue that remains behind from the process is called sake kasu. Sake brewer Todd Bellomy estimates that in his brewery, 250 liters of sake kasu are produced as a by-product of every 700 liters that of sake that they produce.
The weather conditions during rice growing can affect the production of sake kasu. In high temperatures, the starch inside the rice grain has a less soluble structure.
This boosts the amount of sake kasu and reduces the taste of Japanese sake due to the reduction of the solubility of the rice. In contrast, when the weather is cooler, the rice grains are finer, and the solubility is higher. Thus, creating less sake kasu and the taste of Japanese sake will be stronger.
Nutrition
Sake kasu is a highly nutritious by-product of sake providing
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
,
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s,
fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers spec ...
,
vitamin
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...
s (including some
B vitamins), fiber, ash,
peptide
Peptides (, ) are short chains of amino acids linked by peptide bonds. Long chains of amino acids are called proteins. Chains of fewer than twenty amino acids are called oligopeptides, and include dipeptides, tripeptides, and tetrapeptides.
A ...
s, and
amino acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...
s.
It has also been found that sake kasu has the potential to reduce the risk of
non-alcoholic fatty liver disease
Non-alcoholic fatty liver disease (NAFLD), also known as metabolic (dysfunction) associated fatty liver disease (MAFLD), is excessive fat build-up in the liver without another clear cause such as alcohol use. There are two types; non-alcoholic ...
(NAFLD) and an extract has potential to be used as a treatment. According to a science television program, “Tameshite Gatten”, that aired on
NHK in Japan, it was explained that the fiber and resistant protein in sake kasu can reduce
low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein that transport all fat molecules around the body in extracellular water. These groups, from least dense to most dense, are chylomicrons (aka ULDL by the overall densit ...
cholesterol levels and amino acids.
Whether sake kasu is heat-dried or freeze-dried, there is little difference in nutritional value between the two drying methods. With heat-dried sake kasu there are more free amino acids, whereas the freeze-dried sake kasu contains more
S-adenosyl methionine
''S''-Adenosyl methionine (SAM), also known under the commercial names of SAMe, SAM-e, or AdoMet, is a common cosubstrate involved in methyl group transfers, transsulfuration, and aminopropylation. Although these anabolic reactions occur throug ...
. The degradation of microbial metabolites during heat-drying sake kasu can cause an increase in the amount of nucleic acid-related components.
When feeding aging mice with sake kasu, the branched-chain amino acid level is high in different parts of the mice including the plasma, brain, and muscle. Based on the experiment, it is believed that consuming sake kasu may be beneficial towards the elderly in maintaining brain tissue and
motor functions
Motor control is the regulation of movement in organisms that possess a nervous system. Motor control includes reflexes as well as directed movement.
To control movement, the nervous system must integrate multimodal sensory information (both f ...
.
Fermented sake kasu is produced by introducing lactic acid bacteria to the sake kasu during the fermentation process. Consuming fermented sake kasu can suppress type I allergic reaction and
allergic rhinitis
Allergic rhinitis, of which the seasonal type is called hay fever, is a type of inflammation in the nose that occurs when the immune system overreacts to allergens in the air. Signs and symptoms include a runny or stuffy nose, sneezing, red, i ...
-like symptoms. Therefore, it is believed that fermented sake kasu is beneficial against nasal allergies.
This may also be a result of its potential to reduce symptoms of
inflammation
Inflammation (from la, wikt:en:inflammatio#Latin, inflammatio) is part of the complex biological response of body tissues to harmful stimuli, such as pathogens, damaged cells, or Irritation, irritants, and is a protective response involving im ...
or swelling.
Consuming fermented sake kasu can also delay the occurrence of scratching behavior and
pathogenesis in NC/Nga mice that are prone to atopic dermatitis.
Food that uses Sake kasu
Sake kasu can commonly be found in Japanese food recipes since it has a distinct taste and also contains
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
and
enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s which can synergize with other food ingredients.
Marinating food ingredients in sake kasu can increase the amount of inosine-monophosphate, which is one of the substances that contribute to the umami flavor of the dish.
Kasuzuke
Kasuzuke is a type of Japanese
tsukemono pickling and marinating process that uses sake kasu as one of the main ingredients.
Kasuzuke can be used to
marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...
different ingredients such as cucumber,
daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...
, salmon, or chicken
The first step of creating Kasuzuke is to create a mixture that contains sake kasu,
miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...
, mirin or sake, sugar, and salt. The ratio can be different for personal preference.
Next, add the ingredients that into the mixture and allow the marinade to permeate the food. The Kasuzuke can be eaten raw or cooked depending on whether the ingredient added to the Kasuzuke requires cooking or not in order to consume safely.
Marinating swordfish
A traditional method marinating
swordfish
Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfis ...
is to soak the swordfish into sake kasu. Normally, marinating food ingredients in sake kasu can increase the amount of inosine-monophosphate thus increasing the umami flavor of the dish.
Soaking swordfish in sake kasu will decrease the amount of inosine-monophosphate in the swordfish and increase the level of inosine and the amount of inosine-monophosphate in the sake kasu marinade.
Kasujiru

Kasujiru is a soup eaten typically during winter in Japan. Ingredients of Kasujiru include sake kasu, different types of vegetables such as Japanese daikon, carrots and
burdock
''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mecha ...
, miso, salted salmon, and dashi stocks.
Fermented dry sausage
Adding sake kasu when mixing the ingredients for fermented dry sausage can increase the speed of decomposition in both
sarcoplasmic and
myofibril
A myofibril (also known as a muscle fibril or sarcostyle) is a basic rod-like organelle of a muscle cell. Skeletal muscles are composed of long, tubular cells known as muscle fibers, and these cells contain many chains of myofibrils. Each myofib ...
lar proteins. It also can increase the amount of peptides and free amino acids, causing the fermented dry sausage to increase in hardness and acidity.
Other food that uses sake kasu
Sake kasu can be purchased in packages at grocery stores and supermarkets in Japan. Japanese home cooks use it as an ingredient to make food such as bread, cakes, and ice cream.
In addition, Kasu
senbei is a snack created by toasting a flatted piece of sake kasu on a grill.
Sake kasu can also be used to make narazuke, which is a winter melon that has been heavily salted and marinated in sake kasu. It is a well-known local product in
Nara Prefecture
is a prefecture of Japan located in the Kansai region of Honshu. Nara Prefecture has a population of 1,321,805 and has a geographic area of . Nara Prefecture borders Kyoto Prefecture to the north, Osaka Prefecture to the northwest, Wakayama P ...
.
Amazake is a traditional Japanese drink. The drink is sweet in flavor and has a creamy texture. There is a non-alcoholic and alcoholic version of the drink.
The alcoholic version uses sake kasu as a main ingredient for the drink. The non-alcoholic version uses rice and rice koji as the main ingredient of the drink.
Amazake that uses rice koji as one of the main ingredients is more nutritious than amazake that uses sake kasu as the main ingredient. The rice koji version of amazake has similar nutritious value as an IV drip, including glucose, vitamin B1, B2 and B6, dietary fiber, glutamine, folic acid, and ferulic acid. The amazake that uses rice koji has also been called “IV drip to drink”.
Other use of sake kasu

Sake kasu can be found in different cosmetics and skincare products such as
facial masks, bath powder, and face cream. There is an old
folktale
A folktale or folk tale is a folklore genre that typically consists of a story passed down from generation to generation orally.
Folktale may also refer to:
Categories of stories
* Folkloric tale from oral tradition
* Fable (written form of the a ...
about an elderly man who worked in a brewery with youthful-looking hands compare to his old wrinkled face; in light of this, different cosmetics companies use sake kasu as an ingredient and a selling point for their product.
A research scientist found an old sake brewer who had no wrinkles on his hands due to the constant contact with the yeast produced during the sake fermentation process.
Other research focused on the yeast produced during the sake fermentation process leading to a product line called Pitera.
Sake kasu can also be used as the main ingredient for homemade beauty products including sake kasu facial masks and body masks.
Adding
citrus
''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lim ...
fruit juice, honey, and rice water,
aloe vera
''Aloe vera'' () is a succulent plant species of the genus ''Aloe''. It is widely distributed, and is considered an invasive species in many world regions.
An evergreen perennial, it originates from the Arabian Peninsula, but grows wild in tro ...
or rose water to sake kasu can create a mask for both face and body.
It brightens the users’ skin and the
antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricant ...
s in the mask can stimulate
collagen
Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...
production.
Because sake kasu contains alcohol, it is recommended that
sunscreen
Sunscreen, also known as sunblock or sun cream, is a photoprotective topical product for the skin that mainly absorbs, or to a much lesser extent reflects, some of the sun's ultraviolet (UV) radiation and thus helps protect against sunburn and ...
be applied before using the homemade sake kasu mask.
Sake kasu can be beneficial for cosmetic use due to the high amount of
triacylglycerols
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from ''tri-'' and ''glyceride'').
Triglycerides are the main constituents of body fat in humans and other vertebrates, as we ...
found in freeze-dried sake kazu.
Tyrosinase catalytic activity is hindered by the
n-hexane extract from freeze-dried sake kasu. Tyrosinase inhibitor was further purified by the n-hexane extract from the freeze-dried sake kasu.
This process then causes the n-hexane extract to create a mixture of triacylglycerols, with the property of tyrosinase inhibition. Therefore, sake kasu can be used as an anti-browning material.
One of the elements in triacylglycerols called
trilinolein is often found in cosmetic products.
Based on users' experience, sake kasu can make the users' skin more moisturized and softer, the redness of acne and the color of age spots faded, and the pores are tightened.
The "no waste" culture
Sake kasu can be considered as a part of the “no waste” culture in Japan.
Sake kasu is the waste produced by sake production, and the Japanese decided to use it because they do not want to waste any of the ingredients.
A lot of sake kasu is produced during sake production and a lot of sake kasu is considered as industrial waste and being discarded.
In order to reduce the waste produced by the sake kasu in Japan, it is recycled for use in other products. Some breweries sell their sake kasu directly to restaurants or put it into packages sold in convenient stores and supermarkets.
Mirin kasu
Mirin kasu is a by-product created when separating the mirin with the mixture that creates mirin during the brewing process. Mirin is a type of sweet Japanese sake that contains 14% alcohol.
It is sweet, syrupy and used for seasoning, marinating, broth making, and glazing.
Mirin kasu is mildly sweet compared to the taste of sake kasu.
The use of mirin kasu can be traced back to the Edo Period in Japan as a “sweet confectionary”.
Mirin kasu can also be used as a food ingredient. It can be used as a marinade base for pickled vegetables, fish, and meat; and can also be used for bakery and drinks.
Mirin kasu nutrition
Mirin kasu contains water, alcohol, fat, carbohydrate, and protein. A type of protein called resistant protein can be found in Mirin kasu.
Resistant protein is beneficial to the consumers’ health because it can improve immunity against lifestyle-related diseases including
tumorigenesis
Carcinogenesis, also called oncogenesis or tumorigenesis, is the formation of a cancer, whereby normal cells are transformed into cancer cells. The process is characterized by changes at the cellular, genetic, and epigenetic levels and abno ...
,
gallstone formation, corpulence
hypercholesterolemia,
constipation
Constipation is a bowel dysfunction that makes bowel movements infrequent or hard to pass. The stool is often hard and dry. Other symptoms may include abdominal pain, bloating, and feeling as if one has not completely passed the bowel movement ...
, and improving
enteric fermentation of short-chain fatty acids.
References
{{Japanese food and drink
Japanese cuisine
Sake