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People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Protobothrops flavoviridis , which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead . [ 1 ]
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In 2001, Harper took and passed the Nanbu Brewer's Guild Exam thus earning him the title of toji or master sake brewer. [3] This title has also earned him a place in Japanese history as Harper is the first non-Japanese person to have earned the prestigious title.
Sawanotsuru Co. Ltd (沢の鶴株式会社) is one of Japan’s largest producers of sake. [citation needed] The company was founded in 1717 in Nada-ku, Kobe, a region famous for sake production. According to Sawanotsuru Co., its sake is exported to approximately 30 countries.