Sake lees have been indispensable for Japanese culture and eating habits since ancient times.Due to its health and beauty benefits, it has been attracting attention in recent years.Sake lees have been used for amazake, kasuzuke, and narazuke to build a traditional food culture.Recently, it has been combined with various genres of food other than Japanese food […]
Sake lees are solid substances produced in the process of making sake, and are a by-product of sake fermented by adding yeast to rice jiuqu.In other words, when making sake, the pomace made by squeezing moromi is called sake lees.Very nutritious, dietary fiber, bita […]
Shochu is distilled liquor, and sake is brewed liquor made from rice.There is a full-scale shochu that combines the features of these two types of sake.It is "Kasutori Shochu" made from sake lees.Mr. Mori's thoughts that it is regrettable to throw away the last remaining sake lees in sake brewing […]