Sake Daiginjo sake-kasu / 10 kg

【 From Japanese sake Brewery 】Traditional Foods

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* Place of origin: Tokyo (Japan)

* Rice of origin: (Hyougo-ken)

兵庫県産特等山田錦45%

　Junmai Daiginjo Yamadanishiki

Polished rice 45%

Glade Toku-tou mai

Additive-free

Not for sales Product.

* Shelf Life: 6 months (15 ℃ or less)

* Type: Sake Daiginjo sake-kasu
* Grade: A

* Taste: Rich flavor

* Min.Order Quantity: 1 bag ( 10kg )
* Supply Ability: 10 bags per Month

* Delivery Detail: 14 days after payment

Sake Daiginjo sake-kasu

Air Freight ( DHL ) included

(10 kg / 1Bag)　$280

(20 kg / 1Bag)　$380

Sake Ginjo sake-kasu

【 From Japanese sake Brewery 】Traditional Foods

Sake kasu (酒粕) are the lees left over from sake production. They can be used as a pickling agent, For amazake, a cooking paste to add flavor and taste to food.

Amazake

Amasake (甘酒, [amazake]) is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using koji and the koji mold Aspergillus oryzae (麹 kōji) that includes miso, soy sauce, and sake.

It is how to make Amazake.

1. We put 100 g sake-kasu on 500 cc of water for one day
2. Warm it while melting sake-kasu over the fire
3. 2 tablespoons honey, salt, add grated ginger
4. It will be finished after boiling.

Kasuzuke

Kasuzuke (粕漬け), also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees(residual yeast and other precipitates) of sake, known as sake kasu.

　Kasuzuke salmon　

　Kasuzuke red snapper　

　Kasuzuke squid　

　Kasuzuke pork　

DAIICHIYA SAKETEN CO., LTD.

Sake export wholesale in Japan ( 日本酒輸出卸 )

Sake Daiginjo sake-kasu / 10 kg

【 From Japanese sake Brewery 】Traditional Foods

Contact Us

Sake Daiginjo sake-kasu

Air Freight ( DHL ) included

(10 kg / 1Bag)　$280

(20 kg / 1Bag)　$380

Sake Ginjo sake-kasu

【 From Japanese sake Brewery 】Traditional Foods

Sake kasu (酒粕) are the lees left over from sake production. They can be used as a pickling agent, For amazake, a cooking paste to add flavor and taste to food.

Amazake

Kasuzuke

Kasuzuke (粕漬け), also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees(residual yeast and other precipitates) of sake, known as sake kasu.

Contact Us

Opening hours: Monday to Friday

Sake dictionary
(Sake Glossary)

Wakatsuru Shuzo
Sake Making movies

We are a Japanese sake wholesale and export company.We especially have strength in selling Japanese decoration barrel, EMPTY SAKE BARREL and display sake barrel.

Sake export wholesale in Japan ( 日本酒輸出卸 )

Sake Daiginjo sake-kasu / 10 kg

【 From Japanese sake Brewery 】Traditional Foods

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Contact Us

Sake Daiginjo sake-kasu

Air Freight ( DHL ) included

(10 kg / 1Bag) $280

(20 kg / 1Bag) $380

Sake Ginjo sake-kasu

【 From Japanese sake Brewery 】Traditional Foods

Sake kasu (酒粕) are the lees left over from sake production. They can be used as a pickling agent, For amazake, a cooking paste to add flavor and taste to food.

Amazake

Kasuzuke

Kasuzuke (粕漬け), also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees(residual yeast and other precipitates) of sake, known as sake kasu.

Contact Us

Opening hours: Monday to Friday

Sake dictionary(Sake Glossary)

Wakatsuru Shuzo Sake Making movies

(10 kg / 1Bag)　$280

(20 kg / 1Bag)　$380

Sake dictionary
(Sake Glossary)

Wakatsuru Shuzo
Sake Making movies