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Sake kasu

Sake kasu from Gekkeikan and Takara (Shochikubai) are delivered to our Fushimi, Kyoto factory, then processed, packed, and shipped to customers.

Sake kasu

Sake kasu, or sake lees, is a white paste that is a by-product of Japanese sake production. It contains about 8% alcohol, is highly nutritious, and may offer health benefits such as reducing the risk of non-alcoholic fatty liver disease (NAFLD). Sake kasu is used in cooking as a marinade, soup ingredient, or beverage, and can also be found in cosmetics. It provides protein, carbohydrates, fat, fiber, B vitamins, amino acids, and peptides. Its flavor is fruity and like sake. We offer plate, flake, paste, and aged varieties of lees.

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Fushimi

Fushimi is one of Japan's top three sake-producing regions, alongside Nada in Kobe and Saijo in Hiroshima. Since 1594, its high-quality groundwater has made it ideal for sake brewing. Major producers in Fushimi include Gekkeikan—the country's second largest by turnover—and Takara, the third largest.  

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