What is Fermented sake lees with lactic acid bacteria "Sakasuke"?
Sake lees are rich in nutritional and functional ingredients.
“Sakasuke” is made with unique lactic acid bacteria and ａ special manufacturing method.
Therefore“Sakasuke” has superior nutritional and functional ingredients to sake lees.
The charm and usage of Sakasuke (12:26)
Cooking video "Sakasuke Potato Salad" (5:56)
Unique lactic acid bacteria used for making Sakasuke
We use 3 kinds of original lactic acid bacteria.
SK-4 is Lactobacillus plantarum isolated from sake lees. It reaches the intestines alive and suppresses allergic rhinitis in mice together with SV-8, and has an effect of suppressing obesity in rats.
SV-8 is Lactobacillus brevis isolated from fermented milk. This strain has the ability to produce γ -Aminobutyric acid (ＧＡＢＡ).
GABA is known to have an inhibitory effect on blood pressure increase and ａ relaxing effect.
SH-10 is Leuconostoc mesendeloides isolated from domestic pickles. This strain produces a polysaccharide (dextran) that is known to have antitumor activity.
Sakasuke Q & A
Q. What is "Sakasuke" made of?
“Sakasuke” is made of sake lees, which are a byproduct generated in the production of high-
quality Niigata sake and are rich in nutritional and functional ingredients. It is made with
unique lactic acid bacteria and ａ special manufacturing method. It is ａ double fermented food.
Therefore,”Sakasuke” has superior nutritional and functional ingredients to sake lees.
Q. Who makes it?
"Sakasuke" was developed by the Niigata Prefectual Sake Research Institute, which has obtained a patent (Patent No. 5523004), it is manufactured by a sake brewery in Niigata prefecture.
Q. What does it taste like?
It has the taste of yogurt and sour cream.
Q. How can I use it?
You can eat it as it is, It is also recommended to mix it with dishes and sweets, toppings, and prepare ingredients such as meat and fish.Since it has no salt content, it can be widely used for seasoning and cooking as you like. (Please see the video for many ways to use it.)
Q. Is it okay for children to eat?
"Sakasuke" contains almost no alcohol.It can be enjoyed by children and those who are not good at alcohol.
Q. Is there any effect from ingestion?
It has been demonstrated that it suppresses the symptoms of allergic rhinitis in mice (Hiroshima University) and improves lipid metabolism in rats (Niigata University).The effect on humans has not been verified.
Sneezing symptoms suppression
"Sakasuke" suppresses the sneezing symptoms of mice.
Decrease in total liver cholesterol and triglyceride
"Sakasuke" reduces the total amount of cholesterol and triglyceride in the liver of mature rats.
Lives in Niigata City and is from Osaka.After studying French home cooking in Paris and working as a culinary researcher in Tokyo, she moved to Niigata when she got married.We propose simple and delicious home-cooked meals in cooking classes, magazines, TV, and radio.After moving to Niigata, she became fascinated by local sake and continued to devise dishes that spread the taste with sake. Master KiKishu, Honorary Ambassador of Niigata Sake.
Her major books include "Fermented Beauty Sake Sake Recipe", "Yuka Nakajima's Niigata Energy Saving Snacks" (both Neil), "Sake De Rice" (Tsunebunsha), "Once Made, You Can Make It Without Seeing" (Chikyumaru), "Raw" There are "Caramel and Caramel Snacks" and "Frozen Udon and Gokuuma Recipe" (both by Ie no Hikari Association).