【New Year's Sale in Progress】 This is ginjo sake kasu (lees) made by Takenotsuyu, a brewery located at the foot of Mount Haguro in Tsuruoka City, Yamagata Prefecture, with no added brewing alcohol. The white ita-kasu (pressed lees) has been slowly aged and fermented at low temperatures, resulting in an abundance of amino acids and minerals. The taste is subtly sweet, rich, and smooth. It feels sticky when you touch it. Because it's fermented, it has a pleasant aroma and is soft like miso, making it easy to use and suitable for any dish. It's also perfect for baking. Recipes are included on the back of the bag, so please refer to them. The brown color indicates that the yeast has broken down proteins and fermented, increasing the sugar content. The darker the color, the more fragrant and sweet it tastes. Even those who used to drink amazake (sweet sake) made with white kasu have given us positive feedback, saying it has a rich flavor, a noticeable sweetness, no off-flavors, is fruity, and easy to dissolve. Besides amazake, you can also enjoy it by marinating fish, meat, and vegetables with miso and sugar, eating it as is, or adding it to yogurt or ice cream. It goes especially well with vanilla ice cream, transforming it into a high-class dessert with just a little addition. It's also delicious when soaked with raisins or dried fruits (*´～｀*)ŧ‹"ŧ‹"ŧ‹" Also, since the yeast is sensitive to heat above 40°C, it's best to add it last to warm dishes like miso soup, hot pot, curry, and stew. The brewing water uses the subterranean water of Mount Gassan, drawn from 300 meters below the surface. It's natural water rich in silica, which is essential for skin regeneration, so you can become beautiful from both the inside and the outside. Please try the sake kasu made with local rice, water, and yeast from Tsuruoka City, the food capital of Yamagata Prefecture. Domestic Official Appraisal Competition: Superior Prize Gold Award Winner, 29th time Contents: 1kg x 1 bag Expiration Date: 2026.12 ●Price reduction not possible ❌