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Deliveries Sent Out on Tuesdays, Thursdays, Saturdays, & Sundays

Gekkeikan: Frozen Sakekasu - Sake Lee (7.05 oz / 200 g)


Sake kasu 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 kasu is the lees left over from sake production. It is a by-product of Japanese sake production that contains 8% of alcohol, high nutritious values and provides health benefits. Sake Kasu can be used as a marinade 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 waist" culture since the waste of the sake production is used in various ways.

What is Amazake ?

Amazake, which means “sweet alcohol” (Ama : sweet,  zake : alcohol) in Japanese, is Japanese traditional beverage that has been popular since ancient times

We drink it as it is or use it for cooking as sugar substitute, like adding to desserts, dressing and marinade etc.


How to Make

For 4 servings (4 cups)

  • 4 oz / 120g pressed sakekasu
  • 2 1/2 cups / 600 ml water
  • 4 tablespoons sugar
  • a pinch of salt (optional, helps to draw out the sweetness)
  • 1 to 2 tablespoons grated fresh ginger, or to taste

Put the sakekasu in a pot with the water, and allow to stand for several hours or overnight. The sakekasu will melt in the water - if it hasn't melted totally, stir it around until you have a milky looking liquid.

Put the pot on the stove, and add the sugar. Stir while heating over a medium-low heat, until it's warm and bubbling slightly. Add the salt and the grated ginger. Serve while hot with a spoon or chopsticks to stir while drinking.