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's sticky to the touch. 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 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 kasu have given us positive feedback, such as "It has depth," "I can taste the sweetness," "It's free of off-flavors and fruity," and "It's easy to dissolve." You can enjoy it in various ways, such as in amazake, marinated with miso and sugar with fish, meat, and vegetables, eaten as is, or added 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 underground water drawn from 300m below Mount Gassan. It's natural water rich in silica, which is essential for skin regeneration, so you can become beautiful both inside and out. 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 2 bags Expiration date: 2026.12 ●Price reduction not possible ❌