Niigata Prefecture's antenna shopGinza Niigata Information Center　THE NIIGATAThe event, "Fermentation Lab," will showcase the appeal of sake lees from Niigata sake and "Sake Lees Fermented with Lactic Acid Bacteria "Sakasuke," which is sake lees fermented with lactic acid bacteria.2026Years2Month and5It was held in [month].

this"SAKE TOPICS"but2021Years4In the monthly issue"Get healthy and beautiful with sake lees and 'Sakasuke'"We featured it, but we still haven't fully conveyed the deliciousness and power of Niigata sake lees and "Sakasuke".THE NIIGATAThrough this event report, we will introduce the latest information on sake lees and "Sakasuke," as well as ideas for enjoying them on a daily basis.

We welcome Yuka Nakajima as our guest.

"Fermentation Lab" is a cooking researcherYuka NakajimaThis event features Mr. Nakajima as a guest, and allows attendees to experience the charm of Niigata sake while enjoying dishes devised by Mr. Nakajima using sake lees and "Sakasuke."

Yuka Nakajima is also an honorary ambassador for Niigata sake, and on this site..."Lactic acid fermented sake lees 'Sakasuke'"The corner also offers original recipes.

Originally from Osaka, Nakajima moved to Niigata after getting married. Having grown up in the Kansai region where sake lees culture is deeply rooted and she enjoyed it in various dishes on a daily basis, she felt that "it's a waste to only enjoy such delicious and fresh sake lees in pickles and kasujiru (sake lees soup) in Niigata! I want people to enjoy it more on a daily basis," and has since proposed a variety of recipes.

From the very beginning of development, we have focused on "Sakasuke," a type of sake lees fermented with lactic acid bacteria, and continue to promote its appeal through dishes that use "Sakasuke."

After the mini-seminar, enjoy sake lees and "Sakasuke" dishes along with local sake.

Event2Each time1Two sessions per day, capacity is limited to each session.25name, about50Many people participated.

Most of them are from the Tokyo metropolitan area.50Centered around the 20th generation30From70Up to the 20s, women approximately8Approximately2It was about half price.

 

First1In this episode, we'll focus on sake lees and provide basic information about "Sakasuke."

First, in a short seminar on sake lees, we learned that sake lees are a by-product created when the fermentation mash is pressed, as well as the types of sake lees and their functional properties.1It explains how much you should eat each day.

This article introduced the basics of "Sakasuke," including what kind of food it is and its functional properties.

 

Since then, they have been manufacturing "Sakasuke" in-house.3We compared the sake lees from four different sake breweries.

 

We would like to thank you for your cooperation.

Imayo Tsukasa Sake Brewery Co., Ltd. (Niigata City), Midorikawa Sake Company (Uonuma City), Hakkaisan Brewery Co., Ltd. (Minamiuonuma City).

The participants were surprised to learn that even though it was all sake lees, the taste, aroma, and texture were different.

They were discussing which type of sake lees they preferred.

 

Afterwards, along with Nakajima's cooking3While enjoying various types of local sake,

Mr. Nakajima went around to each participant's table, engaging in conversation about sake lees with everyone.

Everyone was very interested in sake lees and "Sakasuke," and questions came one after another. Mr. Nakajima carefully explained and conveyed its appeal.

First1The dishes and drinks served at the fermentation lab were as follows:

Cuisine

◯ Sake lees egg paste

Grilled salmon with sake lees and miso

Chicken stewed in sake lees and tomatoes

◯ Sake lees soup

◯ "Sakasuke" Tiramisu

Niigata sake

〇Black Imayotsukasa Extra Dry Junmaishu

〇Junmai Midorikawa

〇Tokubetsu Honjozoshu Hakkaisan

 

It was memorable to see everyone smiling as they took home sake lees from the three companies as souvenirs, saying, "I'll try it at home!"

First2This time, the focus was on "Sakasuke," and we also sampled a "cheese-like food" that is currently under development.

First1In this episode, we will focus on "Sakasuke," which we enjoyed as a dessert, and the "Fermentation Lab"2The event was held.

We had some repeat customers, and one male participant happily told us, "I've been eating sake lees every day since then!"

"Sakasuke" is a fermented food made by fermenting sake lees with lactic acid bacteria uniquely developed in Niigata Prefecture. Only sake breweries affiliated with the Niigata Prefectural Sake Brewers Association are permitted to use this unique lactic acid bacteria.

Its official name is "Lactic Acid Bacteria Fermented Sake Lees," and its nickname is "Sakasuke."

Sake lees are a by-product of sake production, making them a fermented food. Furthermore, "Sakasuke" is made by fermenting sake lees with lactic acid bacteria, offering the double power of fermentation.

 

There are other features as well.

During the manufacturing process, the sake lees are steamed, which reduces their alcohol content to almost zero.10It contains around 100% alcohol, which doesn't disappear even when boiled or grilled, but steaming reduces the alcohol content to almost zero.

Its shape and taste are similar to yogurt; it's creamy and tangy.

Ms. Nakajima also described it as "Japanese-style sour cream."

 

Currently, only Hakkaisan Brewery Co., Ltd.'s "Sennen Kojiya" sells "Sakasuke" itself as a commercial product, but several other breweries manufacture and sell processed products using their own "Sakasuke" through their own stores or confectionery shops.

 

20263At the "Sakasuke Corner" of "Niigata Sake no Jin," held last month, attendees could compare the tastes of "Sakasuke" from various sake breweries, and sample and purchase processed products made using the sake.

 

First2At this fermentation lab, after a mini-seminar, we will hear from Hakkaisan Brewery Co., Ltd. (Sennen Kojiya) and Midorikawa Sake Company.2We started by comparing the different versions of the company's "Sakasuke" sake.

The shapes and flavors varied slightly, and the participants' preferences also differed.

Next, we had them sample "Koji and Lactic Acid Fermented Amazake Moto," a commercially available drink made with "Sakasuke," which is produced in-house by Imayo Tsukasa Sake Brewery Co., Ltd.

Its ease of drinking and delicious taste led to comments like, "I want to drink this every day!"

Furthermore, the precious "cheese-like food" that is still under development2We sampled different types.

This is about the research and development team at Hakkaisan Brewery Co., Ltd., and their research and development of white mold and blue mold.2Thank you for providing the different types.

Cheese-like foods are being researched and developed alongside "Sakasuke Drink" with the aim of increasing awareness and expanding the usage of "Sakasuke."

With the belief that "Sakasuke" will become widely known and used by many people, thereby improving the brand power of the Niigata sake industry, the entire industry is engaged in research and development.

Here is the manufacturing flow for the cheese-like food product, commonly known as "Sakasuke Cheese".

 

There are many things to look forward to regarding "Sakasuke Cheese" as a fermented food.

For example, it can produce a similar umami flavor to cheese without using raw milk, and it also has a relaxing effect.GABAFor example, it contains many functional ingredients such as those listed above.

 

Participants who sampled the white and blue mold "Sakasuke cheese" provided a variety of feedback in a post-event survey, including comments such as, "It tastes like real cheese," "It was completely different, but delicious," "I wish it was a little saltier," "It's plant-based, so it's good for vegans," and "It seems low in calories."

They plan to continue research and development based on your feedback, with the goal of commercializing the product. Its debut is eagerly awaited.

 

After the cheese tasting, it was finally time for the pairing of Nakajima-san's "Sakasuke" dishes with Niigata sake.

The dishes and Niigata sake served at the second Fermentation Lab were as follows:

 

Cuisine

◯ Chicken and cabbage salad

◯ Cucumber and carrot sakasuke marinade

〇 Sakasuke Curry

◯ Fruit and Sakasuke's mini dessert

 

Niigata sake

〇Imayo Tsukasa Natural Water Shikomi Junmaishu (Imayo Tsukasa Sake Brewery Co., Ltd.)

〇Junmai Ginjo Midorikawa (Midorikawa Sake Company)

〇Hakkaisan Junmai Ginjo (Hakkaisan Brewery Co., Ltd.)

First2Once again, Ms. Nakajima answered questions from the participants about recipes and "Sakasuke," and exchanged opinions about "Sakasuke cheese," making the enjoyable time fly by.

 

First2The souvenirs for this session included the recipe for the day's dishes prepared by Yuka Nakajima, along with "Lactic Acid Fermented Sake Lees" and a recipe card from Hakkaisan Brewery Co., Ltd. (Sennen Kojiya). Everyone's eyes lit up with anticipation, saying, "We'll give it a try!"

 

Nakajima-san, who practices "daily consumption of sake lees"

Surprisingly, Nakajima says he "eats sake lees or 'Sakasuke' almost every day."

Participants commented, "Seeing the teacher's skin, I understand why!"

"Not difficult dishes, but for example, everyday miso soup or stir-fries, using a spoon..."1"Even if you add another cup," said Nakajima.

Our company's book featuring Nakajima's sake lees recipescushubook 　Sake lees recipes1Sun50According to 'g~', the ideal intake of sake lees is daily.50In this section, we introduce creative recipes to help you achieve that.

The trick to eating it every day is to knead the solid sake lees into a creamy consistency and store it.

I highly recommend trying sake lees and Sakasuke in your everyday cooking.

 

To everyone who participated in the fermentation lab, and to everyone who cooperated in making this event possible,

Thank you all!

 

 

Ginza Niigata Information Center　THE NIIGATAPlease also check out the "Fermentation Lab" report on the official website.

First1Times

First2Times

 

 

Cooperation: Ginza Niigata Information Center　  THE NIIGATA

Imayo Tsukasa Sake Brewery Co., Ltd., Midorikawa Sake Company, Hakkaisan Brewery Co., Ltd. (Cheese-like food slide)

 

Neil

Editor-in-chief of "cushu notebook" and "R from Niigata"

Mariko Takahashi

cushu.jp

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