produce very limitted amount of Sake Kasu each month, so please
excuse us for not having enough inventory time to time.
Kasu is the leftover sake lees after pressing moromi, and oftehn
used in Japanese cooking and also used as a curing agent for fish
* Maximum Alchohol content can be
approximately 9% at the time of production and it decrease over
time as it mature.
Quality of 5lb bag and 40lb bucket are exsactly the same during the
production. However, 40lb bucket will mature faster.