Why Sake Kasu is good for beauty / 酒粕が美容にいい理由

What is Sake Kasu? / 酒粕とは?

Sake kasu (酒粕) or sake lees is the name given to the pressed lees left over from the production of sake (Japanese rice wine). It is used as a cooking ingredient that is white in color, having a paste-like texture. The taste is fruity and similar to sake itself. A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits.

*Our products are all ALCOHOL FREE(use a proprietary method to remove alcohol.)

酒粕は、日本酒の製造時に残った搾りかすです。白色でペースト状の食感を持ち、料理の材料として利用されます。味わいはフルーティーで日本酒そのもののような味わいです。日本酒製造の副産物で、通常 8%のアルコールを含み、栄養価が高く、健康上の利点がある可能性があります。


Is Sake Kasu unnecessary? / 酒粕は不要なものだった?

The term “Kasu(粕)” refers to the impurities or residue that remains after the desired ingredients have been removed. Despite being a byproduct of sake production, sake lees have spread throughout Japan as part of the food culture. It is a uniquely Japanese culture born from the spirit of MOTTAINAI that the Japanese people have cultivated since ancient times, and sake lees are incorporated into daily life.

「粕(かす)」とは、目的成分を取り除いた後に残る不純物やあまりを指す言葉です。 日本酒の「粕」は、副産物であるにも関わらず日本各地に食文化として広まって います。それは、日本人が古くから培ってきた「もったいない(MOTTAINAI)」 という精神から生まれた日本らしい文化であり、酒粕は日常生活に取り入れられています。

Why Sake Kasu is good for beauty / 酒粕が美容にいい理由

"Sake Kasu" is rich in nutrients that moisturize the skin and improve skin texture (e.g., amino acids and peptides, sugars and organic acids, vitamins). It is also reported to contain numerous other beauty ingredients such as glucosyl ceramide and kojic acid, which have attracted attention for their skin beautifying effects, and α-EG, a skin beautifying ingredient unique to sake.
Aged fermented ingredients, created through a harmony of traditional fermented materials and science, support the creation of firm, translucent skin.