[Brewing Club] I want to get closer to sake lees. How to make sake lees cakes easier to use. Let's make sake lees paste.

This is Kireimichi.

I went on a brewery tour a while ago and
ended up buying sake lees, even though I thought I didn't like them.

Here is the article from that time
★[Brewery Tour Report] I visited Imayotsukasa Sake Brewery in Niigata City.

Trying to learn to like sake lees somehow,
I've been making sweets,
and failing at it,
and enjoying sake lees.

(Failing occasionally is just part of the lazy way)

I've learned that

sweets are relatively easy to eat.

However,
sake lees in sheet form are quite difficult to use.

Because
they are clumped together.

They don't mix because they are hard.

They don't dissolve because they are hard.

(What a handful they are)

Honestly, that's what I thought.

So, I thought about it too.

If it becomes easier to use,
I might like sake lees even more.

And

the answer I arrived at
was 'making a paste'.

So, here is how to make it.
Let's get started right away!

How to make sake lees paste

[Ingredients]
Sake lees (ita-kasu) 300g
Water 300g
Salt (1%) 6g (a little over 1 teaspoon)

[Instructions]
1. Put in a pot and heat over low heat. At this point, evaporate the alcohol to your desired level.

2. Once it has cooled down, process it in a food processor. Or mix it with a blender.

It's done.

It can be stored in the refrigerator for 2 weeks.

Once it is in paste form, it is much easier to use.

If you suddenly think of it, put it in your miso soup.

Well, you'll be able to easily add it to anything.

This is convenient.

It's much easier if you just make a
paste of the amount you can use up.

What a discovery.

[Kireido Sake Lees Friendship Declaration]

Basic storage is in cake form.

Make a paste of only the amount you use.
(Amount that can be used up in 2 weeks)

That is all, I hereby declare this.

(That is not a declaration at all)

Is it okay to heat it?

This "heating"

can evaporate the alcohol.

Therefore, when children or people who are sensitive to alcohol use it, it becomes easier to use if you evaporate some of the alcohol beforehand.

If you take your time and keep mixing it to let the alcohol evaporate, the alcohol sensation will decrease significantly.

The longer the time, the more the alcohol evaporates.

However, it seems you cannot completely remove all the alcohol.

If you are using it for cooked dishes,
I don't think you need to be that desperate about heating it.

Above all, the ease of use will improve dramatically.

Won't the precious koji mold die?

(Oh, I heard a voice from someone.)

Yes, it is true that if you heat it to a high temperature, the koji mold will die. However, even if the koji mold dies, its body will still provide proper nutrition.

So it is by no means 'pointless'.

Just because it dies doesn't mean it becomes non-nutritious.

It seems that even if you consume it alive, it would die in your stomach acid anyway...

'You don't have to eat koji mold alive'

I remember feeling relieved when I heard this.

The person who told me this was Yuichiro Murai.
The article from that time is here ↓

Whether they are alive or dead,
I believe fermented foods are important either way.

Eat what can be eaten raw,
and don't worry too much about things that need to be heated.

That level of care is just right for me.

So, for me,
since I use sake lees heated, I turn them into a paste.

This is my current optimal solution!

The end

Kirei-do

Thank you for reading until the end ^^

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