Tsukeru Sakekasu – Sweet Miso-Style Sake Lees
A Spoonful of Deep Umami. A Jar of Gentle Luxury.
Soft, creamy, and full of savory depth—this sweet miso-style sakekasu is not your average spread.
It’s a flavor-forward, fermented indulgence made for food lovers, sake enthusiasts, and even wine pairings.
Crafted with Time, Not Shortcuts
The secret? Aged sake lees from our Yamahai Junmai “Hojo no Mai.”
Fermented at low temperatures for over a year, the sakekasu develops a rich, miso-like umami and soft natural sweetness.
This is umami you can spread—bold yet beautifully balanced.
Just Three Ingredients, All Carefully Sourced
- Sakekasu: From our own low-temp aged “Hojo no Mai” lees
- Rice Miso: Wooden barrel-aged miso from Ise Kura (est. 1914), additive-free
- Raw Sugar: Natural, unrefined sugar from Tanegashima Island, Japan
No artificial flavors, no thickeners. Just honest fermentation.
How to Enjoy
- Spread on grilled eggplant or chilled tofu
- Pair with aged cheeses and wine
- Use as a topping for oden, steamed veggies, or rice dishes
- Stir into miso soup or mix into sauces for added depth
- Try it with crusty bread, dark chocolate, or truffle dishes
A Hidden Gem for Wine Lovers
Serve this alongside charcuterie, nutty cheeses, or your favorite natural wine.
It’s like miso, honey, and umami all in one jar—fermented, elegant, and unforgettable.
Fermentation with Purpose
This is not just a condiment. It’s part of our commitment to transforming sake lees from waste into culinary gold.
Every spoonful supports sustainable brewing, local agriculture, and the future of flavor.
Let this little jar be your go-to secret weapon for flavor.
Kind to your body. Friendly to the planet. Loved by food lovers around the world
