On Tuesday I posted a recipe for salmon using saké kasu as one of the main ingredients. Not only is this dish delicious and easy to make but have a look at the amazing health benefits:
Japanese saké contains many components, including amino acids. Amino acids have many beneficial aspects for health because they activate brain function, strengthen the immune system and may help to prevent cancer.
Saké -Kasu is a by-product of sake. In other words, it is what is leftover after making sake. Saké is made from rice, koji (mold), and water. After the process of alcoholic fermentation, the liquid (finished sake) is filtered and leaves mash behind. This mash is called “sake lees.” Among other benefits the “lees” are found to activate a kind of lymphocyte known to kill only cancer cells.
Saké -kasu (or sake lees which are the leftover bits) is known for other remarkable health benefits which includes helping to lower blood cholesterol and making skin healthier. In Japan, you’ll find saké -kasu beauty treatments such as saké -kasu massage, facial masks and bath products. It is said to be used as one of the main ingredients (pitera) in *SK-II facial products – a top seller in Japan (and abroad) *Pitera is the broth that’s made by the yeast.
The history of SK-II goes back to the 1970s when a scientist in Japan noticed the very soft and youthful hands of women working in a Japanese saké brewery. After years of research the scientists were able to isolate the natural, nutrient-rich liquid which they called *Pitera.
Preventing aging and senility: It is well known that people who drink Japanese saké every day in moderation, have better brain function than people who don’t drink at all. It was also recently discovered that peptide in Japanese saké is very effective in preventing forgetfulness. That’s great news because I never forget to drink mine! Campai!……cheers!
Girl Who Would be KING on Life, Style and INSPIRATION. 
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