Sake Kasu 500 g

Sake kasu, the lees left after pressing sake, a soft paste carrying mild sweetness, gentle acidity, and a fragrant fermented aroma. Used to marinate, pickle, and flavor. Serving suggestions: • Marinate fish or meat in a kasuzuke bed before grilling • Whisk into soups, hot pots, or amazake for body and aroma • Blend into dressings, pickles, or bread doughs

• Origin—
• Format500g
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide