There are still plenty of Enzymes and Alcohol inside this thick paste, and in Japanese cuisine, this is used for pickling vegetables and Oily Fish like black cod or Salmon.
However, being a Paste has several disadvantages, like being difficult to dissolve and containing Alcohol which takes away the delicate flavor profile of the Junmai Daiginjo Sake.
Our Sake Kasu Powder is made with a None Freeze dry Process, retaining the full enzymatic power of the Sake Kasu, but being very easy to handle.
This recipe below is one of the best methods of Showcasing the Sake Kasu's flavour and texture, as the Powder thickens liquids similar to Maltodextrin. Adding our Fresh Yuzu Juice and at the end thickens this Sake Kasu Mayonnaise to perfection and opens new texture and seasoning possibilities.