SAKE KASU "junmai daiginjio"
by KOJINOMCIS
£26.00Sake kasu, or sake lees, are the solids separated from the liquid after pressing the fermented mash in sake production. Since sake lees alone contain 8-12% abv of alcohol. Our Junmai daiginjo Sake kasu is an ideal ingredients to Dry Age poultry by at first marinating it for a day and then dry aging it as usual for up to 10 Days, before serving.
be careful about when you cook the poultry at high heat.
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