Sake lees from sake pressing add sweet-sour umami to pickles, marinades, soups, sauces, and even ice cream. With active yeast, it also works as a bread starter.

Made from white rice.

Sake lees from sake pressing add sweet-sour umami to pickles, marinades, soups, sauces, and even ice cream. With active yeast, it also works as a bread starter.

Made from white rice.

Sake lees from sake pressing add sweet-sour umami to pickles, marinades, soups, sauces, and even ice cream. With active yeast, it also works as a bread starter.

Made from white rice.

Sake lees from sake pressing add sweet-sour umami to pickles, marinades, soups and sauces. This variant can also be used as an alternative to miso.

Made from white rice and aged for deeper complexity.