Sake lees produced as a result of sake pressing. It can be used for pickling veggies, meat and fish or in marinades, soups and sauces.

This version is made from white rice and has a strong sweet and sour umami flavour. Aged, it also offers a deeper complexity and can even be used as an alternative to miso.

Keep in a cool and dark place. The formation of white spots is to be considered normal.

Ingredients

Water, rice, koji.

Nutritional values per 100 g

Energy 1479 kJ / 349 kcal

Fat < 0.5 g (of which saturated fatty acids < 0.5 g)

Carbohydrates 26g (of which sugars < 0,5 g)

Fiber 2,2 g

Protein 8,3 g

Salt 0,01 g

Alcohol 5 % w/w

Produced by

Reigen Fermentation UG (haftungsbeschränkt), Gerichtstrasse 31, 13347 DE-Berlin