Sake By-Products Create Super Nutritious Vegan Mayo: Ine to Agave Saki Kimura February 18, 2023 Go Back Koji Mayo is like a mayonnaise with its pale yellow color and texture, but contains no eggs. It has a distinct umami, which is actually derived from sake kasu. Its...
A Sake Brewery to Save the Vanishing Rural: Ine to Agave Saki Kimura February 18, 2023 Go Back In the fall of 2021, an abandoned train station building on the Oga Peninsula in Akita Prefecture, located in the northwest of the Japan archipelago, was transformed into a...
Tasting Session: How to Spread Japanese Fermented Foods to the World? Saki Kimura January 14, 2023 Go Back Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism...
Sustainability and “Sake Kasu”, a By-Product of Sake – Part 2 Saki Kimura December 3, 2022 Go Back Sake kasu possesses both the aromas and flavors of sake. Even though it is endowed with ample nutritional materials from rice and the process of fermentation, its value...
Sustainability and “Sake Kasu”, a By-Product of Sake – Part 1 Saki Kimura December 3, 2022 Go Back In order to stop wasting sake kasu, it’s important to not overlook its highly nutritional merits. First, sake kasu contains B vitamins which keep your skin and mucus...
