Australian Sake Brewery based in Penrith.  They use a more mechanised press - which makes flaky sheets that are less moist which is good for all of the same things that the soft one makes. It's beautiful stuff -  slightly more work to soften and with a more subtle flavour.  This is all I used for many years and I've loved it. 

The Kasu is sent frozen - pop into your freezer as soon as possible. Full of umami goodness - there are several recipes for uses of Sake Kasu in my book - crackers, drinks,  as a pickling bed, cakes and soups and a vegan cheese sauce too. 

Sake kasu or lees is the leftover mash after pressing to extract Sake (following fermentation).  The kasu is raw,  and filled with lots of nutrients including proteins, vitamin B, fiber, and yeasts. There is a small amount of residual alcohol remaining. 

300g pack