What is sake kasu?

What makes sake kasu special?

Sake kasu, or kasu, is the pressed lees left over from the sake brewing process. This delightfully enzyme and amino acid-rich paste has a range of culinary uses and health benefits and is something we're absolutely overjoyed to offer!

Koji House proudly operates in partnership with the North American Sake Brewery in Charlottesville, VA to ensure that we source the freshest and highest quality kasu straight from it's most local source.

Buy premium sake kasu HERE!

How do you use sake kasu?

  • Superior Skincare

    Active enzymes, ceramides, peptides and organic compounds like kojic acid are created as a natural result of the sake brewing process, most of which are left behind in the sake kasu. In Japan, sake kasu is widely recognized for its many skin nourishing properties. From anti-aging to blemish reduction, sake kasu is a skin-soothing powerhouse.

  • Culinary Benefits

    Packed with umami, it adds depth and complexity to soups, marinades, and sauces. Its natural sweetness and slight tang make it perfect for pickling vegetables or creating desserts like ice cream and cakes. Beyond flavor, sake kasu is valued for its probiotics and enzymes, making it a functional ingredient with both flavor and health benefits.

  • Zero Waste Wonder

    We take inspiration from the Japanese principle of 'mottainai' (もったいない -literally translates as "what a waste!"), a philosophy that champions the value of natural resources and encourages zero-waste practices. We believe waste is a failure of the imagination; by finding a second use for sake kasu in our products, we create a beautiful circle to keep waste low and utilize everything the sake production process has to offer.
Shop our kasu-powered skincare

more about kasu

Sake Kasu: Frequently Asked Questions

What does sake kasu taste like?

Depending on the style of sake that was brewed, sake kasu can range from earthy to sweet and fruity. Most fresh sake kasu still contains alcohol, so you can expect a boozy bite if you eat it raw.

What's the difference between sake and sake kasu?

Sake is the well-known Japanese spirit that is made by fermenting rice into alcohol. Sake kasu is the by-product of this process. It is essentially the leftover rice, yeast and koji that is filtered out before the sake is finished.

Is sake kasu good for your skin?

Packed with Vitamin E, arbutin, and ferulic acid, sake kasu is a powerhouse when it comes to tackling hyperpigmentation and keeping age spots, sun spots, and inflammation at bay.

Think of fermented rice like hyaluronic acid’s fun, natural cousin—the sugar compounds in it work to lock in water, leaving your skin plump, bouncy, and glowing. Plus, linoleic acid steps in to strengthen your skin barrier, helping it hold onto moisture and fend off pesky irritants.

Does sake kasu contain alcohol?

Most fresh sake kasu contains 5-12% alcohol.

What does kasu mean in Japanese?

"Kasu" means "dregs", "lees", or "residue". Sake kasu is the lees leftover from brewing sake.

Where does Koji House source its sake kasu from?

All our sake kasu (and sake kasu-based products) comes straight from Virginia's first and only sake brewery: North American Sake.

Our sake kasu-powered skincare:

Japanese-inspired skincare, packed with active enzymes, straight from the brewery to your daily skin care routine.