Welcome to the Treasure Chest of Sake Lees
For those who can’t wait to open the lid.
Sake Lees: The Hidden Star of Fermentation
There’s another protagonist quietly born
every time a drop of sake is made.
That is—sakekasu.
Aromatic, savory, complex, lingering.
Even though it bears one name,
no two sake lees are the same.
And that’s exactly why we handle them with care.
At ITO SHUZO, we divide our sake lees into over 12 types,
each nurtured quietly and intentionally—
because they are not leftovers.
They are treasures of fermentation.
They are the next stars of the table.
Not a Byproduct—A Material of the Future
Sake lees aren’t the end of the brewing journey.
They’re the starting point of new umami.
Each batch contains nutrients and aromas
born from fermentation—
a deep interplay of rice and microbes.
We shape them so that you can enjoy their richness
as part of your daily life.
Whether as an ingredient,
a seasoning, or even a sweet—
“edible sake lees” are a new expression of fermentation.
Three Axes of Umami
How We Classify Our Sake Lees
We categorize our sakekasu using three core criteria
▶ Type of Sake & Pressing Style
- Junmai Daiginjo
- Junmai Ginjo
- Yamahai Junmai, etc.
- → Defines the core flavor direction
▶Aging Temperature
- Room temperature aging: bold and umami-rich
- Low temperature aging: smooth and mellow
▶Aging Duration
- Fresh
- 1 year
- Over 2 years
→ Transforms sweetness, roasted notes, and depth
From “waste” to wonder.
From “residue” to resource.
Welcome to the future of fermentation.
Start a Life with Sake Lees
Sakekasu for Everyday Living
Add it to oden or stews.
Use it in pickles or miso marinades.
Turn it into a dip or sweet miso paste.
Blend it into vegan sweets.
Let it become the secret depth in bread, cookies, or cheesecake.
Rich in flavor, naturally fermented, and gentle on the body—
sake lees are a versatile ally in your daily kitchen.
Loved as a dairy alternative and for their support in gut health,
they’re ready to take a special place in your pantry.
Sake Lees by Line – Discover Your Match
BASIC Sake Lees
Your go-to choice for everyday cooking.
Easy to use, with a clean and balanced profile.
- Your go-to choice for everyday cooking.
- Easy to use, with a clean and balanced profile.
- Juicy Pressing (Junmai Daiginjo)
- Soft Pressing (Junmai Ginjo)
- Intense Pressing (Junmai)
- Hand-torn Sakekasu
Relaxation Sake Lees
A spoonful of indulgence—full of sweetness and fragrance.
Perfect for sweets, dairy-style textures, or mild sauces.
- SHINY (light & floral)
- LUXURY (rich & deep)
- DEEP (complex, concentrated)
Timeless Sake Lees
A gift from time itself.
Aged sakekasu with concentrated umami and aroma.
- Junmai Daiginjo Tube (low-temp aged)
- Yamahai Cold Storage
- Relaxation DEEP
- Nara Pickling (Amber-style)
Prototype Sake Lees
New ideas from test brews—potential future classics.
- Currently in development. Coming soon.
Products Cultivated at the Brewery
These items are made with sakekasu nurtured here at ITO SHUZO.
Explore what fermentation can become.
And Now, To You:
At ITO SHUZO, we no longer see sake lees as “byproducts.”
To us, they are ingredients of the future.
Their depth—enhanced through aging—holds powerful potential:
for gastronomy, plant-based protein alternatives, and wellness-focused eating.
That is why we sort them, mature them, and share them.
Because as a sake brewery, that’s our mission.
From this little treasure chest of fermentation,
may a new food experience begin—with you.