Sake Lees <additive-free kimoto brewed></additive-free>

Ryusei Sake Kasu (Additive-Free Kimoto-Style)

Content: 500g / 1kg
※Please contact us if you require wholesale quantities (10kg/20kg).

Natural flavors nurtured by the brewery’s resident microbes

Ryusei Sake Kasu is derived from sake brewed using the traditional "Kimoto" method, without the addition of yeast or lactic acid bacteria.

It contains rice, koji, water, and the microorganisms that inhabit our brewery. Because the sake is left to the natural processes of fermentation over time—rather than being forcefully controlled by human hands—the sake kasu retains the power of fermentation and the inherent umami of the rice.

A gentle, nostalgic flavor

Kimoto sake kasu has a mild aroma, with a gentle, simple, and nostalgic flavor profile.

How to use:

• For classic dishes like kasujiru (sake lees soup) or amazake
• Grilled and topped with honey or sugar as a snack
• As a marinade for fish or meat to add depth of flavor
• Combined with vegetables for stir-fries or dips

It is a versatile "fermented ingredient" that you can use effortlessly in your daily meals.

Traditional methods, no additives

This sake kasu does not use industrially cultured lactic acid bacteria or yeast; it is born from the natural activity of the microbes residing in our brewery.

Because it undergoes no unnecessary processing, the nutrients derived from fermentation and the original components of the rice and koji remain intact.

While subtle, it is a deeply nourishing sake kasu that quietly complements your everyday meals.

※Please check before purchasing

Regarding the presence of wood fragments
Traditional Kimoto brewing utilizes wooden tools such as fermentation barrels and stirring paddles. As a result, minute wood fragments may occasionally be present; please be assured that these are harmless if consumed.

Regarding alcohol content
Sake kasu contains alcohol. Please exercise caution if you are a minor or sensitive to alcohol.

Regarding delivery
Because inventory is shared with our physical store, we cannot accept specified delivery dates. Depending on stock levels, there may be instances where you are asked to wait until the next pressing.

The harvest that remains after pressing

Sake kasu might be considered a byproduct of sake brewing.
Yet, it is also another blessing—a concentration of the fermentation process itself.

Like sake, may it naturally and quietly find its way into your daily life.

We invite you to bring Ryusei Sake Kasu to your table.