An Untouched Gift, Aged by Time
Where Umami Finds Its Depth
Start with just one spoonful.
What lingers on the tongue is not just taste—
but a fermented echo that stays with you.
Like nut butter in its roasted aroma.
Like a fine aged cheese in its savory richness.
And just a trace of gentle sweetness that quietly dissolves at the back of the tongue.
This is not reblended or reprocessed kasu.
It is genuine aged sake lees, matured in the brewery’s refrigerator for months—even years.
At ITO SHUZO, over 12 distinct types occupy shelves,
born from the collaboration of a master brewer father and his fermentation-obsessed daughter.
Aging Alchemy: Temperature × Time × Sake Character
What makes Timeless special is aging.
Each batch evolves based on the “structure” of the sake it came from:
- Cold aging brings harmony, smoothness, and rounded umami
- Room temperature aging deepens color into amber and amplifies bold flavors
Different sakes mature differently—
and in the dialogue between material and time,
each sakekasu develops its own unique voice.
Timeless is not a byproduct.
It is fermentation’s culinary gem,
a dialogue between craftsmanship and patience.
Only the Most Exceptional Lees Become Timeless
Not all sake lees are suited for aging.
Only a select few evolve into something more—each with its own unique destination.
That’s what makes them so fascinating in both flavor and function.
Yamahai Junmai – Cold Aged (400g)
Bold, layered umami with lively acidity.
Ideal for miso blends, slow-simmered dishes, or as the flavor backbone in savory sauces.
Used professionally in our sweet miso-style sake lees with Ise Kura Co.
- Ingredients: Rice (Mie Pref.), Rice Koji
- Net Weight: 400g
🟨 Junmai Daiginjo Tube Kasu – Cold Aged (250g)
Delicate aroma, smooth texture.
Pair with truffle salt for an elegant Japanese-style delicacy.
Excellent for dips or as a luxurious topping.
- Ingredients: Rice (Mie Pref.), Rice Koji
- Net Weight: 250g
✨ Relaxation DEEP / LUXURY (400g each)
LUXURY pairs beautifully with raisins and nuts—
also the base for our signature jam-style sake lees.
DEEP is ideal as a base for sauces or fermented seasonings.
- Ingredients: Rice (Mie Pref.), Rice Koji
- Net Weight: 400g each
🟫 Amber-Colored Aged Type – Room Temp Aged (2kg)
A classic for narazuke and kasuzuke pickling.
Also used as the foundation for our red vinegar.
Its deep amber hue and concentrated umami make it a powerful ingredient for marinades, sauces, or umami enhancement.
- Ingredients: Rice (Mie Pref.), Rice Koji
- Net Weight: 2kg
Fermentation’s Best-Kept Secret—For Culinary Professionals
Whether as a base, a hidden accent, or a tool for layering flavor,
Timeless Sake Lees are not a byproduct—
they’re a black-belt-level ingredient for chefs who understand fermentation’s true potential.
Explore the collection — your next signature flavor might be here.
😲 Sake Lovers Know: It’s Meant to Be Eaten As-Is
“This isn’t a seasoning—it’s a snack.”
Yes, we’ve heard that too.
Spread it on crackers, pair it with wine,
and experience a quiet indulgence—
a moment to savor the depths of fermentation.
A New Companion for the Modern Kitchen
Timeless Sake Lees aren’t the kind of paste you forget in the fridge.
They’re the secret weapon that chefs rely on to make dishes sing.
- Selected by fermentation pros as a core source of umami
- No additives, no added sugar, 100% Japanese rice
- Carefully aged lees, taken from only the finest batches
From narazuke pickles to miso, sauces, dips, jams, sweets—
the possibilities are as limitless as your imagination.
Related Arts
Fermenting the Future
In our brewery’s cold storage,
there are sake lees that have yet to meet the world—
quietly aging, waiting for their moment.
Each one has been nurtured with intention,
imagining what kind of table it will grace just 12 miles away.
As the daughter of a brewmaster,
I carry forward this legacy,
crafting the future of sake lees
and bringing new potential to your table—one spoonful at a time.
