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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]
Everything you need to know about sake, from how it's made to how to drink it and what bottles you should buy.
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Yamada Nishiki (Japanese: 山田錦) is a short-grain Japanese rice famous for its use in high-quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake rice . In 1923, Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune. [1]
The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
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Side dishes for sake are particularly called sakana or otsumami. Sake is brewed in a highly labor-intensive process more similar to beer production than winemaking, hence, the common description of sake as rice "wine" is misleading. Sake is made with, by legal definition, strictly just four ingredients: special rice, water, koji, and special yeast.
Sake is a beverage that stands to deepen the South’s complex and ongoing relationship with rice. Here’s how a burgeoning Southern sake brewery is growing the drink’s American identity.