Sakekasu chocolate is perfect to accompany Sake
A refined aroma spreads in your mouth
This Sakekasu Chocolate is made from selected sake powder
and White chocolate made from high-quality cocoa butter
(This product is alcohol free (0%))
・Sakekasu chocolate is a health food
Sakekasu chocolate made from Junmai Daiginjo sake ingredients and high-quality white chocolate is a tasty and healthy food. Eating tasty food every day will have positive effects on your skin and health. Sakekasu chocolate is non-alcoholic, so it is suitable as a snack for those who value their health.
・Sakekasu chocolate comes in two flavors.
There are two types of sakekasu chocolate: sweet chocolate with 15% sakekasu and semi-sweet chocolate with 25% sakekasu. If you want to eat it as a snack, we recommend the sweet type with 15% sakekasu, and if you want to eat it with alcohol, we recommend the semi-sweet type with 25% sakekasu.
How to enjoy sakekasu chocolate
・Ideal for serving with sake
Semi-sweet made with 25% sakekasu, it has a modest sweetness with a hint of cheese. If you enjoy this as an accompaniment to sake, you will have a tasty and healthy drink after mial.
・Sweets that are good for skin and health
A sweet made with 15% sakekasu, the aroma of sakekasu and the elegant sweetness of high-quality white chocolate will fill your mouth.
The amino acids and B vitamins contained in sakekasu and the polyphenols contained in white chocolate will gently restore your tired mind and body. (Please note that overeating can actually harm your health)
Sakekasu manufacturing process
1. Washing the rice
The production of sake lees begins with washing the rice. The washed rice is used as a substrate for the propagation of Aspergillus oryzae.
2. Steaming the rice
Next, steam the washed rice. After steaming, the rice is cooled to a temperature that allows the koji mold to grow.
3 Adding Aspergillus Aspergillus
Add Aspergillus Aspergillus to the cooled rice. Aspergillus oryzae plays the role of breaking down carbohydrates in rice and producing alcohol.
4. Fermentation
The rice to which Aspergillus oryzae has been added is fermented for several days in an environment of constant temperature and humidity. This process converts the carbohydrates in the rice into alcohol.
5. Squeezing the moromi
After fermentation is complete, the resulting moromi is squeezed using a press, and the liquid part, the sake, is extracted. The solid part that remains is sake lees.
6. Processing of sake lees
Finally, sake lees is processed and made into products. This includes processes such as drying, pressing, and grinding. Processed sake lees is used as an ingredient in various dishes and foods.
Active ingredients of sakekasu
Sakekasu is a byproduct obtained during the sake manufacturing process and contains the active ingredients of sake. Specifically, it contains the following ingredients:
1 Amino acids: Sakekasu contains abundant amino acids, especially glutamic acid and aspartic acid. These amino acids are said to be useful for maintaining beautiful skin and health.
2 Vitamins: Sakekasu is rich in vitamins such as vitamin B group and vitamin E. In particular, B vitamins are important for maintaining energy metabolism and nerve function.
3 Minerals: Sakekasu contains minerals such as calcium and iron. These minerals are known to support bone health and blood health.
4 Phytochemicals: Sakekasu contains phytochemicals such as polyphenols and flavonoids. These ingredients have antioxidant effects and help maintain health by removing active oxygen in the body.
Promoting the use of sakekasu is socially important.
Sakekasu is an excellent nutritional food, but its consumption in Japan has been decreasing in recent years. This is said to be because the opportunities to use sakekasu for cooking at home (amazake, kasujiru, kasuzuke) are decreasing. Because sakekasu is a byproduct of making sake, it is difficult to adjust the production amount, and as consumption decreases, a lot of sakekasu is being disposed of. This wastes limited food resources. Increasing consumption of sakekasu so that everyone can match the production volume can be said to be an action that will lead to the implementation of SDG’s
If you are using it for business purposes, we will be happy to discuss prices, lots, and payment terms.
The culture of sake lees that has been passed down in Japanese sake brewing
Japan is the home of sake, having been made there for 2600 years. Fermented rice is pressed to extract raw sake, and the solid part remaining is the lees (kasu). Lees are made into a drink (amazake) or used as an ingredient in preparing foods.
The lees retain the taste of sake, bringing an umami flavor to food. They also contain healthful fiber, protein, and vitamins.
Bel-Air creates products that contribute to taste and health.
Bel-Air is offering 25% sake lees chocolate as an energy bar of sake lees combined with white chocolate. The lees provide the nutrition of a fermented food, and the white chocolate lends the richness of cocoa solids and a dairy ascendancy that highlights the umami flavor.
Nutrition facts for Japanese sake lees:
Ingredients for Japanese sake lees
≪Per 100g of Japanese sake lees≫
Calories 215 Kcal
Protein 14.9g
Carbohydrate 23.8g
Dietary fiber 5.2g
Alcohol 8.20%
Vitamin B1 0.03mg
Vitamin B2 0.26mg
Niacin 2mg
Vitamin B6 0.94mg
Folic acid 170 μg
Pantetonic acid 0.48mg
(Source: Standard Tables of Food Composition in Japan 2022, Ishiyaku
Publications)
About sake
Sake is roughly divided into five ranks.
| Daiginjo | Sake that thoroughly pursues a fruity aroma |
| Ginjo | Sake with a fruity aroma and a refreshing taste |
| Special book brewing | Japanese sake used as an apéritif with a refreshing taste |
| Honjou | Sake with a refreshing taste that can be drunk with food |
| Ordinary | sakeSake that has excellent cost performance and is easy to drink |
And Junmai Daiginjo Sake is a Daiginjo sake made only with rice without adding brewed alcohol.
This is the highest ranked sake state of art product.
Can you see the faint fruity aroma of sake aroma chocolate?
Now, start eating sake aroma chocolate for sake from today.