兵庫県·特産品
Sake Kasu (Sake Lees) Cuisine of Itami
Itami City is a historic sake-producing region known as one of the birthplaces of refined sake (seishu). Around 1600 (Keicho 5), the 'sandan-shikomi' (three-stage brewing) method—involving three separate additions of koji rice, steamed rice, and water—was developed in Itami. This technique is said to have established the ability to mass-produce clear sake instead of the cloudy sake that was prevalent at the time. The 'Itami Morohaku' transported to Edo became famous as a premium brand and was designated as a Japan Heritage site in 2020. Because this is a land where sake brewing thrives, dishes using sake lees, such as kasujiru, amazake, and kasuzuke, are deeply rooted in the local food culture. Please come and experience the profound flavors nurtured by fermentation.
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