What You Need to Know
Kasuzuke employs Aspergillus oryzae-derived enzymes in sake lees to break down proteins into umami compounds (glutamates) and starches into sugars, while ethanol (15-20% ABV) inhibits pathogens. Lactic acid bacteria (Leuconostoc mesenteroides) often develop secondarily.
Creates sweet-savory flavors in fish (salmon), vegetables (daikon), or fruit (ume). The lees' koji enzymes tenderize proteins while imparting mirin-like sweetness. Traditional Japanese kasuzuke beds are reused for years.
Key Parameters
Temperature
°C - °C
Time
14d
72h - 180d
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Ethanol fermentation