A premium Japanese vinegar made from sake kasu, kasu is the leftover lees from sake production. Mikura Vinegar, known for their dedication to traditional methods and high-quality ingredients, have crafted this vinegar to highlight the delicate flavours of Japan.
Sake Kasu
Sake kasu or sake lees is the by-product of the sake brewing process, it retains some of the complex flavours of sake, such as umami, sweetness and depth. By using fermented sake kasu, the vinegar has a richer flavour profile than regular rice vinegar.
Like many premium Japanese vinegars, this vinegar is naturally fermented, enhancing its complexity, smoothness and richness in taste.
Umami Rich
The use of sake kasu gives the vinegar a unique umami taste, which is different from standard rice vinegar. It is slightly sweet with mellow acidity and a deep flavour that imparts subtle fruity tones, this makes it perfect for adding complexity to dressings and sushi rice.
Compared to regular vinegar, the acidity is milder, which makes it great for sushi rice and delicate dishes where overpowering sourness is not desired.
How to Use
Sake kasu vinegar can be used in place of regular rice vinegar when seasoning sushi rice. It adds a subtle richness and depth of flavour to the rice, enhancing the overall taste of sushi. The umami from the sake kasu complements the freshness of the fish.
Ideal for making vinaigrettes and salad dressings. It pairs well with both light and savoury ingredients, such as leafy greens, seafood or tofu. Combine sake kasu vinegar with soy sauce, sesame oil and a bit of miso or honey for a balanced dressing.
The mild flavour makes it suitable for marinades, where the goal is to tenderise without overpowering the food. Perfect for fish like salmon or mackerel, or meats like chicken and pork. The subtle sweetness and umami help tenderise the protein while imparting a sake-like flavour.
Sake kasu is often used for pickling (kasu-zuke), but when combined with sake kasu vinegar, the pickling process becomes quicker and adds an extra layer of acidity. This results in lightly fermented vegetables with a sake flavour profile.
Store in a cool, dry place away from direct sunlight. Sediment may appear but this does not affect the quality of the vinegar
Available in 300ml & 900ml.
Sake Kasu Vinegar Pickled Vegetables (Kasu-Zuke Style)
A light, refreshing side dish that highlights the umami depth of sake kasu vinegar. This is a quick and easy Japanese inspired pickle that you can enjoy with rice, grilled meats, or on its own as a snack.
Ingredients:
- 1 large cucumber (Japanese cucumber or English cucumber, thinly sliced)
- 1 large carrot (peeled and thinly sliced into rounds or matchsticks)
- 4-5 radishes (thinly sliced)
- 1 small daikon radish (peeled and thinly sliced, optional)
- 1 tsp salt (for lightly salting the vegetables)
Pickling Brine:
- 1/2 cup sake kasu vinegar
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1/2 tsp sea salt
- 1 tbsp mirin (optional, for sweetness)
- 1 small piece of kombu (dried kelp, about 5 cm square, optional but adds umami)
- 1/2 tsp red chili flakes (optional, for a little heat)
Garnishes (Optional):
- Toasted sesame seeds
- Shiso (perilla) leaves, finely chopped
Instructions:
1. Prepare the Vegetables:
Thinly slice the cucumber, carrot, radishes, and daikon (if using) into rounds or matchsticks. For the cucumber, you can peel it or leave the skin on for a bit more texture.
Place the sliced vegetables in a bowl and sprinkle with 1 tsp of salt. Toss gently to coat the vegetables and let them sit for about 15 minutes. This will draw out excess moisture and allow the vegetables to absorb the pickling brine better.
After 15 minutes, rinse the vegetables under cold water to remove excess salt and pat them dry with paper towels.
2. Make the Pickling Brine:
In a small saucepan, combine the sake kasu vinegar, sugar, soy sauce, sea salt and mirin (if using).
Add the kombu to the mixture to infuse the brine with extra umami.
Heat the mixture over medium heat, stirring occasionally, just until the sugar and salt dissolve (do not let it boil).
Remove the brine from the heat and let it cool to room temperature. If you're using the kombu, you can remove it at this point or leave it in for a stronger flavour.
3. Pickle the Vegetables:
Place the prepared vegetables in a clean glass jar or a non-reactive bowl (ceramic or stainless steel).
Pour the cooled sake kasu vinegar brine over the vegetables, making sure they are fully submerged.
Add red chilli flakes if you want a bit of heat.
Cover the jar or bowl and refrigerate for at least 1 hour, but for the best flavour, let them pickle for at least 4 hours or overnight.
4. Serve:
Once pickled to your liking, remove the vegetables from the brine and serve them as a side dish, snack or garnish.
Sprinkle with toasted sesame seeds or finely chopped shiso leaves for extra flavour and texture.
Serving Suggestions:
Serve the pickled vegetables with steamed rice, grilled fish or teriyaki chicken.
These pickles also make a great topping for rice bowls or salads, adding a bright, tangy flavour.
You can add them to bento boxes as a refreshing, palate-cleansing side.
Storage:
These pickles can be stored in the refrigerator for up to 1 week. The flavour will develop more over time, so adjust the pickling time based on your preference.
