Sake Kasu (Sake Lees)

A pungent condiment made by pickling chopped wasabi stems and roots in sake lees. Known as a specialty of Shizuoka Prefecture, with distinctive heat and sake lees umami.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

Pickles made by repeatedly re-packing vegetables (white melon, cucumber, etc.) in fresh sake lees over extended fermentation and aging. Characterized by an amber color and distinctive rich flavor, containing alcohol.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.

A paste-like amazake concentrate made by saccharifying rice koji and rice at high concentration. Diluted with water or milk to drink, or used as a sugar substitute in cooking and baking. Gaining attention as a natural sweetener alternative.

Barley cultivated with koji mold. Essential for barley miso and barley shochu in Kyushu and Shikoku. Characterized by lighter flavor and distinctive nuttiness compared to rice koji.

Yeast-fermented bread arrived from Portugal in the 16th century. It evolved uniquely in Japan, producing unparalleled variety: shokupan (milk bread), anpan (red bean), curry bread, melon bread, and more. Natural yeast and sake-seed bread are also popular.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.