Sake kasu (酒粕) or sake lees is the name given to the pressed lees left over from the production of sake (Japanese rice wine). It is used as a cooking ingredient that is white in color, having a paste-like texture.[1] The taste is fruity and similar to sake itself.[2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.[3][4]
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.[1] Sake kasu can also be found in cosmetics and skincare products.[5] 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.[6]Mirin, a type of sweet Japanese sake can also produce kasu called mirin kasu.[4] Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.[7]