"The Engine of our Hometown" - Thinking Globally, Acting Locally -

Kuge Honten offers two types of sake lees: Ita-kasu (left photo) and Natsu-kasu (right photo). Ita-kasu is available from the end of February through Golden Week (Japanese national holiday held in May), beginning with Daiginjo lees. Natsu-kasu is sold from June to October.
Made from 100% Usuki-grown rice used in our Ichinoide sake, Ita-kasu is rich and moist with a deep aroma. It can be grilled with brown sugar or used to make amazake (a traditional Japanese sweet drink made from fermented rice). Natsu-kasu is matured Ita-kasu, softened through ageing, ideal for pickling recipes such as kasuzuke (a traditional Japanese dish where foods - often vegetables or fish - are pickled in sake lees) or Nara-style pickled gourds.

 

Volume & Recommended Retail Prices (tax included):
- Ita-kasu: 1kg (\500), 2kg (\850), 4kg (\1,350)

Kasuzuke Kamagari is a gem full of local love, made by pickling kamagari - a white fish which is a specialty of Usuki City - in Ichinoide sake lees. It can be fried in a pan or grilled. Its subtle richness, the delicate feel of the white meat being loosened with chopsticks, and the smooth texture are exquisite.

 

Size / Price (Tax incl.): 60g (\756)
*Prices only applicable to purchases made in Japan

 

Ingredients: Kamagari (Produced in Usuki City), Pickled Ingredients: (Sake Lees, Miso, Sugar, Mirin, Sake, Salt)
*Usuki brand certified product