"Hiroshima, a sake-producing region, is also a sake lees-producing region."
That's how much I love sake lees. 🌟
Sales begin around November, when sake is pressed. However, freshly pressed sake lees
are tasteless, like an unflavored mass with a slight alcohol feel.
But, but!
If refrigerated for 3 months or more, amino acids double, and umami and sweetness become even stronger.
It can be enjoyed as is, or when warmed slightly, it becomes a creamy texture, making it a
"supreme dessert". It can also be used in a wide range of dishes depending on your creativity. 🌟
This photo is of sake lees with raisins that I received from a senior colleague at work 💕
The umami of the sake lees and the deep sweetness and tartness of the raisins create a magnificent collaboration 🌟
Please try sake lees at this time of year, warmed slightly in the microwave without adding sugar! (^^)!
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