Preservability

Stable supply throughout the year
Can be stored unopened at room temperature for up to one year

ingredient

Ozeki's proprietary technology further enhances the amino acids derived from rice

Applications/adoption examples

Enhancement of umami, flavor enhancement, masking effect, texture maintenance, improvement of material properties, etc.
There are many examples of applications, including sake lees and amazake-flavored products, bread and confectionery, processed seafood and livestock foods, noodles, soups, etc.

Sake lees are known to be rich in nutrients and have been used as a food ingredient for a long time. However, due to the difficulty of obtaining a year-round supply and issues with preservation, their uses have been limited.
Ozeki processes sake lees using unique techniques that only a brewery can offer, and sells sake lees seasoning for commercial use throughout the year, which has a wide range of uses.

Ozeki sake lees seasoning lineup

Products

Features

ProductsSake Manju Ingredients

Features・Sake lees-based paste
・Enhanced sake lees flavor

2kg: pouch

ProductsFor seasoning
酒粕ペースト

Features・Sake lees-based paste
・Amino acid strengthening

3kg: stand-up pouch
1kg: stand-up pouch
200g: Pouch

ProductsFermented powder
Deep

Features・Sake lees-based paste
・Sake lees powder
・Amino acid strengthening

20kg: Kraft bag
1kg: pouch

Shown fitted

Amino acids in sake lees paste

It contains more amino acids than regular sake lees.

Water retention of "Fukami"

The following ratios of "Fukami" and wheat flour (5g total) were mixed with 15g of water and left to stand at room temperature.