Pâte de Saké kasu 500g

Saké kasu is used in bread, pastries, chocolate, various sauces...

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NISTOSH1

13.20€ TTC

What is "sakekasu", literally saké lees?
Kasu is the solid, white residue left after pressing the fermentation must from a nihonshu or saké tank. It contains 6-8% of residual alcohol, which can be removed by heating.
Despite its high nutritional value, its production and sales are tending to decrease in Japan due to the decline in saké production.
It is made of rice and rice koji (rice sown with the aspergillus oryzae fungus).
Sometimes a little distilled alcohol will have been added to the fermentation must.
It doesn’t contain any colourants, preservatives or flavour enhancers.
It is very healthy - rich in proteins, B vitamins, fibre, etc... It is sometimes used in beauty treatments as it helps remove sebum, promoting beautiful and healthy skin. With its high concentration in polyphenols, it is a powerful antioxidant whose anti-ageing effects are praised by the Japanese.
For its saké, the producer uses 4 varieties of carefully selected rice produced in the Nagano region, and a delicious groundwater.
Their saké has a beautiful balance of sweetness, acidity, bitterness and astringency.
Saké kasu is used in bread, pastries, chocolate, ice cream, various sauces, dips mixed with cottage cheese, as some examples.

  • Ingredients : rice, distilled sugar cane alcohol, rice koji (rice, aspergillus oryzae)
  • Packaging : 500g net sachet
  • Storage : Store in the refrigerator
  • Origin : Nagano, Japan

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Pâte de Saké kasu 500g

Pâte de Saké kasu 500g

Saké kasu is used in bread, pastries, chocolate, various sauces...

Write your review