The Oyama district of Tsuruoka City, Yamagata Prefecture, where Kato Yohachiro Brewery is located, was once a tenryo (shogunate-controlled territory) and a famous sake-producing area with many breweries, also known as the "Little Nada of Tohoku." This sakekasu (sake lees) is made from "high-quality sake rice" and "pure water" from Yamagata, a rice-producing region. The matured nerikasu (kneaded sake lees) is soft like miso, making it easy to use in cooking and pickling, and it has a mellower flavor and richness than itakasu (plate sake lees). This is freshly made nerikasu and is as beautiful as white miso. It is also popular locally and is used in supermarkets for meat processing and in soups at local events. ● Contents: 1kg x 1 bag ● Expiration date: 2026.11.30 ● Examples of use: Vegetable pickles, Saikyo-zuke (miso-marinated), Nara-zuke (pickled in sake lees), Amazake (sweet sake), confectionery, as a secret ingredient in miso soup ⚠️ The color will darken as it matures due to the action of yeast. The sakekasu may be darker in color than the photos depending on the degree of maturation, but there is no problem with the quality. ⚠️ Price reduction not possible ❌