Sake-kasu (sake lees) is the one of essential fermented food in Japan. It is a byproduct of sake.
Sake-kasu has mild sweetness and umami from fermented rice. In Japan, it is used in many ways: marinade of meat and fish, pickling of vegetables, drinks, soups, and so on.
The most common way of having sake-kasu is amazake—hot drink made from sake-kasu, hot water, and sugar.
In New Year’s Day, people pay the New Year’s first visit to the nearby shrine. Amazake drink is handed to you while you are waiting in a long line. This sweet hot drink permeates through my body and warms up my hand in the midnight.
Amazake is staple winter drink in Japan, but there is no reason I should not enjoy this sweet sake-kasu drink in summer! That’s why I turned amazake into a perfect summer drink—sake-kasu shake!
Sake-kasu goes well with rich creamy vanilla ice cream. This is such great way to have sake-kasu in a warm day. I am addicted to subtle boozy flavor and mild sweetness of rice!
- 14 oz vanilla ice cream
- 1 cup milk
- 2 tablespoon sake-kasu
- Using hand blender, blend ice cream, milk, and sakekasu until incorporated. Don’t blend too much, because it will end up to loose shake.
- Serve immediately in a chilled glass!