SAKE KASU

FROM SAKE BREWING

TO NEW FOOD POSSIBILITIES.

Sake Kasu is a traditional Japanese fermented rice ingredient produced during the sake-brewing process.

After the fermented rice mash is pressed to separate the sake, Sake Kasu remains — a fermented rice ingredient with distinctive characteristics and potential for new food applications.

RICE ➤ FERMENTATION ➤ PRESSING ➤ SAKE + SAKE KASU

FROM SAKE KASU TO NEW FOOD APPLICATIONS

SAKE KASU × FOOD TECHNOLOGY

REIMAGINING JAPANESE FERMENTATION FOR NEW FOOD APPLICATIONS.

Exploring new possibilities for texture, richness and flavor across a wider range of food applications.