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  • HOME
  • SERVICES
  • Blog
  • What is Sake ?
    • The History of Sake
    • Classification
    • HOW IS THE SAKE MADE ?
    • How to drink sake?
    • Sake and food paring
    • Jargon Busters
  • Media
  • Enquiry form

For the sake of SAKE !

Sake Kasu -Let's utilize nutritious left-over

5/31/2016

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Not many people in the west know about what the Sake-kasu (sake lee) is,
which is a by-product left over from sake production. 

​Sake-kasu  is nutritiously well-balanced and packed with lots of goodies
such as amino acid, folic acid, protein and vitamin B1, B2 and B6.
​Especially the sake lee just being pressed is full of them
since microorganism are still alive.

​Sake Kasu is easily found during the winter time  as it is the height of the brewing season.
​If it's pressed in a traditional wooden pressing machine called 'Fune' ,
​the sake lee tend to come  out very chunky formless bits
​as the fermented rice is placed in cotton canvas bags and pressed.

→ Let's find out modern way recipes utilizing sake kasu  ​
Picture
Sake Kasu pressed in the traditional 'Fune' machine

酒粕の効用


​日本酒を作る過程で生まれる酒粕ですが、西洋ではまだあまり知られていませんが、
​栄養価が大変高く、アミノ酸、葉酸、タンパク質、食物繊維、ビタミン(B1,B2, B6)が
大変豊富な事で知られています。
​
​特にお酒を搾った直後の酒粕には発酵微生物である酵母菌や麹菌が生きている為
その栄養価は非常に高いとされています。

​冬はお酒を搾るシーズンなので、酒粕が市場に出回る季節です。
​'漕'(ふね)と呼ばれる伝統的な木製の搾り機でもろみを酒とかすに分類すると
​コットン製のキャンバス生地などにもろみを入れ、圧搾して搾るため
​ゴロゴロした、酒粕の塊が出来上がります。

​→酒粕を使ったレシピはこちら
Picture
​科学技術庁編「五訂 日本食品標準成分表」より
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    Sachiko Koyama

    International Kiki-zake-shi(Sake Sommelier)
    ​2015 IWC Sake judge
    ​Ex- Sake sommelier of ROKA
    ​Managing director of 'THE SAKE SALON UK'

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