【Sakekasu】酒粕 (Sake lees, Sake cake)
The ingredients of Sake kasu of standard sake are
water, carbohydrate, protein, lipid, minerals and alcohol.
In addition to abundant nutrients, such as peptides, amino acids and vitamins, S-adenosylmethionine (SAM), folic acid, a type of vitamin B is included in abundance compared to other foods.
Sake kasu can commonly be found in Japanese food recipes since it has a distinct taste and also contains yeast and enzymes which can synergize with other food ingredients. Marinating food ingredients in sake kasu can increase the amount of inosine-monophosphate, which is one of the substances that contribute to the umami flavor of the dish.