• SHARE

Although sake is often described as “rice wine” to Westerners, sake is actually a fermented-grain beverage akin to beer, and unlike wine made from grapes it does not age well. So the winter months, when shinshu (freshly made new sake) is available, are the best time to enjoy this quintessentially Japanese beverage.

A byproduct of the sake-making process is sakekasu, the lees left behind after the liquid is expressed from the fermented rice. While you can buy vacuum-packed or frozen sakekasu year round these days at any supermarket in Japan, the fresh sakekasu you can buy from sake makers is the best, and full of complex flavors.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)