Sake Lees Salt is manufactured in Fukiura, by a traditional sake brewery. The company produces their seasalt completely by hand. Local seawater is collected and boiled down, then the company’s own sake and sake lees are mixed in. The seawater and sake lees are finally boiled together, producing a mellow and mineral rich sea salt. 

‘Sake Lees’ is an English translation of sake kasu. Sake kasu are the pressed lees created as a by-product during sake production. During the sake brewing process, koji is added to warm rice, this mixture is then  fermented, and finally pressed, producing sake and sake kasu. Sake kasu can be further aged and over time its flavor will continue to change. Each sake brewery produces a unique tasting sake kasu. The flavour of each kasu is as variable as the sake produced.