Rich, Savoury Depth
Umami-Rich Shoyu and Nutritious Sake Lees
Shoyu Sake Kasu is a versatile Japanese seasoning made by blending umami-rich soy sauce with nutrient-dense sake kasu (sake lees) from our sparkling sake production. Fermented and full of character, it adds deep, savoury complexity to your cooking.
It can be used in many ways — one of them is as a marinade for chicken, pork, or beef, letting it rest for a few hours or overnight before grilling, roasting, or pan-frying. It also works beautifully as a flavourful base for sauces, curries, soups, and more. Just a spoonful can enrich and elevate a wide variety of dishes.
Why is our Sake Kasu so special?
Derived from our naturally sparkling sake, Classic ‘awa’, our Sake Kasu presents a delightful fruity aroma and abundant nutrients. Crafted with over double the usual quantity of rice koji compared to standard sake production, Classic ‘awa’ ensures an exceptional quality for our sake kasu. Rich in enzymes that break down the starch and protein of your base ingredients into simple sugars and amino acids, it contributes to creating a depth of flavor. Our Sake Kasu naturally enhances the deliciousness of your food.
*Our Sake Kasu is produced in the process making our Classic awa.
Our Favorite Recipe with Shoyu Sake Kasu
Japanese Fried Chicken
Serves 2–3
Ingredients
700g chicken thighs (approx. 5–6 pieces)
180g Shoyu Sake Kasu
Plain flour, for coating
Vegetable/Olive oil, for deep frying
Preparation
Place the chicken and Shoyu Sake Kasu in a bowl or sealable bag and mix well to coat. Cover and marinate in the fridge for 2–3 hours, or ideally overnight.
Method
1. Coat each piece with plain flour.
2. Fill a pan with enough oil for deep frying and heat to 170°C.
3. Carefully add one or two pieces of chicken at a time to the oil. Fry for about 8 minutes, then turn and cook for another 8 minutes, or until golden and cooked through.
4. Transfer the cooked chicken to a wire rack or tray lined with kitchen paper to drain excess oil. Repeat with the remaining chicken.
5. Serve hot, garnished with lemon wedges and parsley if desired.
