【Now holding a Happy New Year sale】 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. It has a good aroma due to fermentation, and it's soft like miso, making it easy to use and suitable for any dish. It's also perfect for making sweets. Please refer to the recipe on the back of the bag. 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 lees have given us positive feedback such as "rich," "sweet," "no off-flavors, fruity," and "easy to dissolve." You can enjoy it in amazake, of course, or 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 ice cream with just a little addition. It's also delicious when you marinate raisins or dried fruits in it (*´～｀*)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 underground water drawn from 300m below Mount Gassan. It's natural water rich in silica, which is necessary for skin regeneration, so you can become beautiful from both the inside and outside of your body. Please try the sake kasu made with local rice, water, and yeast from Tsuruoka City, the food capital of Yamagata. Domestic Official Appraisal Competition Excellent Award Gold Prize Winner No. 1, 29th time Contents: 1kg x 1 bag Expiration date: 2026.12 ●Price reduction not possible ❌