Initiatives Sake Lees Fermented with Lactic Acid Bacteria "Sakasuke"

What is Fermented sake lees with lactic acid bacteria "Sakasuke"?

Sake Lees Fermented with Lactic Acid Bacteria

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)

You can also check the background, features, and attractiveness of Sakasuke development from the link below.

Development of new high-performance lactic acid fermented lees food-Sakasuke from "Mottainai"
Source: "Journal of the Society of Biotechnology, Vol. 2022, No. 100, p. 3-142, 143"
(Please read from the linked "Download PDF")

Know Sake Lees Fermented with Lactic Acid Bacteria "Sakasuke" # 1
Source: Food project "Ristorante 6" MAGAZINE
(There are articles from Sakasuke coverage # 1 to # 5)

Unique lactic acid bacteria used for making Sakasuke

We use 3 kinds of original lactic acid bacteria.

SK-4 strain

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 strain

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 strain

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.

GABA production

SV-8 strain produce GABA.

Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil
Degranulation; Biosci. Biotechnol. Biochem., 75 (1), 140-144, 2011

Purchase of "Sakasuke" and related products

It can be purchased online.Please check from the link below.

Sakasuke (Fermented sake lees with lactic acid bacteria)

*Currently, it is only available at Sennen Kojiya's Azabu and Nihonbashi stores.Please contact each store in advance.
* Please contact the Niigata Sake Brewers Association for commercial Sakasuke.

Products using Sakasuke released by the brewery

Yuka Nakashima's Sakasuke Recipe Collection

Introduction of Professor Yuka Nakashima

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).

Click here for Yuka Nakashima's website

Sakasuke Coleslaw (for 2 ingredients)

  • 1/4 cabbage
  • 1/4 onion
  • XNUMX tablespoon Sakasuke
  • XNUMX tablespoon mayonnaise
  • A little salt and pepper
  1. Cut the cabbage into lines, soak in a little salt, and leave it for about 10 minutes.Wash with water and squeeze out the water.
  2. Slice the onion.
  3. Mix 1, 2, Sakasuke and mayonnaise, and season with salt and pepper.

Sakasuke chocolate brownie (for one baking mold)

  • 2 eggs
  • Drawn butter 60g
  • Granulated sugar 80g
  • Sakasuke 1 cup
  • Flour 100g
  1. Melt one piece of chocolate and crush one piece into small pieces.
  2. Combine eggs and granulated sugar in a bowl and mix until fluffy.
  3. Add Sakasuke, 1 and butter and mix.
  4. Sift the flour, add to 3 and mix gently.
  5. Place in a mold and bake in a 180 degree oven for about 30 minutes. 

Sakasuke Keema Curry

  • Sakasuke 100cc
  • Keema curry roux (commercially available) for 2 dishes
  • Minced meat 150g
  • 1/2 cup chickpeas
  • 1 onion
  • 1 tomato
  • A little salad oil
  1. Cut onions, tomatoes and chickpeas into small pieces.
  2. Heat the cooking oil in a frying pan and fry the onions.Add minced meat and fry further, and when the color changes, fry chickpeas and tomatoes.
  3. Add roux, mix and fry until dry.Finally, add Sakasuke.

Sakasuke Berry Jelly

  • Sakasuke 100cc
  • Fresh cream 100cc
  • 5 strawberries
  • 3 tablespoons of granulated sugar
  • Powdered gelatin 5g (soak in 2 tablespoons of water and dissolve in the microwave)
  1. Wrap the strawberries in a wrap and crush them roughly by hand.
  2. Mix Sakasuke, granulated sugar and 1.Add fresh cream little by little and mix.
  3. Add gelatin, mix, put in a bowl and cool to harden.

Sakasuke orange cake (for one pound cake)

  • Sakasuke 150g
  • 2 eggs
  • Butter 60g
  • Granulated sugar 100g
  • Flour 100g
  • 1 orange
  1. Grate the orange peel.
  2. Sift the flour.
  3. Put eggs and granulated sugar in a bowl and whisk well.Add Sakasuke and orange peel and mix.
  4. Add 3 to 2 and mix thoroughly.Place in a mold and bake in an oven at 180 ° C for about 30 minutes.

Bacon and bean soup with Sakasuke sauce (for 2 people)

  • Sakasuke 50g
  • Bacon 50g
  • 1/2 onion
  • 1/2 cup of beans (boiled in water)
  • 1 consomme
  • 1 tablespoon flour
  • A little grated garlic
  • A little salt and pepper
  • A little olive oil
  1. Cut bacon and onions into cubes.
  2. Heat olive oil in a pan and fry bacon, onions, beans, and flour in that order.
  3. Add 500cc of water and consomme, cover and simmer.Adjust the taste with salt.
  4. Mix Sakasuke, garlic, salt and pepper and top with 3 in a bowl.

Sakasuke potato salad (for 2 people) * Cooking video available

  • 1 potato
  • Kiriboshi daikon 10g
  • 2 tablespoons chopped onion
  • 1 tablespoon ponzu
  • 2 tablespoons mayonnaise
  • 3 tablespoon Sakasuke
  • A little salt and pepper
  1. Boil the potatoes, peel and crush them.
  2. Rehydrate Kiriboshi daikon with water and cut into 1 cm pieces.
  3. Mix Sakasuke, mayonnaise and ponzu sauce, add onions 1 and 2, and season with salt and pepper.

Dessert of apples and Sakasuke (for 2 people)

  • 1/2 apple
  • 1 tablespoon butter
  • 1 tablespoons of granulated sugar
  • Appropriate amount of corn flakes

<Cream sauce>

  • 3 tablespoon Sakasuke
  • 1 tablespoon calpis
  • Fresh cream 50cc
  1. Cut the apples into cubes of about 1 cm with the skin.
  2. Melt butter in a frying pan and saute 1.
    When it becomes soft, add granulated sugar, caramelize it, and remove the heat.
  3. Mix the whipped cream, Sakasuke, and calpis.
  4. Put corn flakes in a bowl and serve a few.

Sakasuke recipe video

Introducing a video of the "Sakasuke Recipe" devised by cooking researcher Yuka Nakashima.
Please refer to this recipe and try to incorporate Sakasuke into your daily diet.

* In the YouTube video, you can check "Material" and "Procedure" in the comment section.

1, boiled egg gratin

2, Sakasuke cooked rice

3, sashimi ethnic Sakasuke cocktail

4, banana cream cream

5, Sakasuke sauce pickled chicken

6, Sakasuke cheese cream dip

7, bacon and cabbage soup

8, Ichigo Sakasuke Shake

9, pickled cucumber

10, Sakasuke meat sauce penne

11, grilled salmon in miso foil

12, Sakasuke's Semifreddo