Sake Kasu (Sake Lees) (酒粕)
The pressed solids left after sake is separated from its mash - sold as flat sheets or paste, and used as a seasoning and pickling bed.
| What it is | The lees of sake brewing: rice solids, koji enzymes and yeast left after pressing. Contains some alcohol |
|---|---|
| Forms sold | Board kasu (flat sheets), kneaded paste (neri kasu), and powdered forms |
| Typical uses | Kasuzuke pickles, kasu soup (kasujiru), marinades for fish |
Sake kasu is where this guide hands over to the sake guide: it is a food ingredient in its own right, but it exists because sake was brewed. Its flavour is fruity, faintly sweet and clearly of sake.
In the kitchen it is best known as the pickling bed for kasuzuke - fish and vegetables rested in kasu gain its aroma - and as the base of kasujiru, a winter soup with salmon and root vegetables in northern Japan. Regional dishes using kasu, such as shimotsukare in Tochigi, are covered on our regional dishes guide.
Because kasu contains alcohol, recipes cook it in dishes served to everyone, and raw kasu products are stored cold. Check the label for alcohol content and storage instructions.
See also
Kasuzuke picklesRelated page in this guide.Amazake
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.