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Sake kasu
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Sake kasu
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. Its taste is fruity and similar to sake. A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.
Sake Kasu is used as a marinade for Japanese dishes based on fish, vegetables, and meat, and contributes an umami flavor to the dish. Sake kasu is also found in cosmetics and skincare products. Sake kasu is considered as a part of the Japanese "no waste" culture since the waste of the sake production is used in various ways. Mirin, a type of sweet Japanese sake, can also produce kasu called mirin kasu. Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.
Sake kasu is created during the sake brewing process. When koji, a type of fungus used for sake brewing, is added to steamed rice, it releases amylase enzyme. This enzyme breaks down the rice starch, creating sugar. After that, yeast is added to the mixture, transforming the sugar into alcohol. Finally, the fermented rice mash is compressed and the sake is drawn out of the mash. The residue that remains behind from the process is called sake kasu. Sake brewer Todd Bellomy estimates that in his brewery, 250 liters of sake kasu are produced as a by-product of every 700 liters that of sake that they produce.
The weather conditions during rice growing can affect the production of sake kasu. In high temperatures, the starch inside the rice grain has a less soluble structure. This boosts the amount of sake kasu and reduces the taste of Japanese sake due to the reduction of the solubility of the rice.[clarification needed] In contrast, when the weather is cooler, the rice grains are finer, and the solubility is higher. Thus, creating less sake kasu and the taste of Japanese sake will be stronger.
Sake kasu is a highly nutritious by-product of sake providing protein, carbohydrates, fat, vitamins (including some B vitamins), fiber, ash, peptides, and amino acids.
It has also been found that sake kasu has the potential to reduce the risk of non-alcoholic fatty liver disease (NAFLD) and an extract has potential to be used as a treatment. According to a science television program, "Tameshite Gatten", that aired on NHK in Japan, it was explained that the fiber and resistant protein in sake kasu can reduce low-density lipoprotein cholesterol levels and amino acids.
Whether sake kasu is heat-dried or freeze-dried, there is little difference in nutritional value between the two drying methods. With heat-dried sake kasu there are more free amino acids, whereas the freeze-dried sake kasu contains more S-adenosyl methionine. The degradation of microbial metabolites during heat-drying sake kasu can cause an increase in the amount of nucleic acid-related components.
When feeding aging mice with sake kasu, the branched-chain amino acid level is high in different parts of the mice including the plasma, brain, and muscle. Based on the experiment, it is believed that consuming sake kasu may be beneficial towards the elderly in maintaining brain tissue and motor functions.
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Sake kasu
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. Its taste is fruity and similar to sake. A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.
Sake Kasu is used as a marinade for Japanese dishes based on fish, vegetables, and meat, and contributes an umami flavor to the dish. Sake kasu is also found in cosmetics and skincare products. Sake kasu is considered as a part of the Japanese "no waste" culture since the waste of the sake production is used in various ways. Mirin, a type of sweet Japanese sake, can also produce kasu called mirin kasu. Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient.
Sake kasu is created during the sake brewing process. When koji, a type of fungus used for sake brewing, is added to steamed rice, it releases amylase enzyme. This enzyme breaks down the rice starch, creating sugar. After that, yeast is added to the mixture, transforming the sugar into alcohol. Finally, the fermented rice mash is compressed and the sake is drawn out of the mash. The residue that remains behind from the process is called sake kasu. Sake brewer Todd Bellomy estimates that in his brewery, 250 liters of sake kasu are produced as a by-product of every 700 liters that of sake that they produce.
The weather conditions during rice growing can affect the production of sake kasu. In high temperatures, the starch inside the rice grain has a less soluble structure. This boosts the amount of sake kasu and reduces the taste of Japanese sake due to the reduction of the solubility of the rice.[clarification needed] In contrast, when the weather is cooler, the rice grains are finer, and the solubility is higher. Thus, creating less sake kasu and the taste of Japanese sake will be stronger.
Sake kasu is a highly nutritious by-product of sake providing protein, carbohydrates, fat, vitamins (including some B vitamins), fiber, ash, peptides, and amino acids.
It has also been found that sake kasu has the potential to reduce the risk of non-alcoholic fatty liver disease (NAFLD) and an extract has potential to be used as a treatment. According to a science television program, "Tameshite Gatten", that aired on NHK in Japan, it was explained that the fiber and resistant protein in sake kasu can reduce low-density lipoprotein cholesterol levels and amino acids.
Whether sake kasu is heat-dried or freeze-dried, there is little difference in nutritional value between the two drying methods. With heat-dried sake kasu there are more free amino acids, whereas the freeze-dried sake kasu contains more S-adenosyl methionine. The degradation of microbial metabolites during heat-drying sake kasu can cause an increase in the amount of nucleic acid-related components.
When feeding aging mice with sake kasu, the branched-chain amino acid level is high in different parts of the mice including the plasma, brain, and muscle. Based on the experiment, it is believed that consuming sake kasu may be beneficial towards the elderly in maintaining brain tissue and motor functions.
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