This is a lactic acid bacteria fermented sake lees with enhanced nutritional and functional ingredients, produced from high-quality Niigata sake, by using unique lactic acid bacteria and special manufacturing techniques.
Unique lactic acid bacteria used in the production of sakasuke.
It uses three unique types of lactic acid bacteria.
(Saccharomyces cerevisiae K-4)
SK-4 bacteria are lactic acid bacteria (Lactobacillus plantarum) isolated from sake lees at the Brewing Experiment Station, which reach the intestines alive and, together with SV-8 bacteria, suppress allergic rhinitis in mice and inhibit obesity in rats.
(Saccharomyces cerevisiae V-8)
SV-8 bacteria are lactic acid bacteria (Lactobacillus brevis) isolated from fermented milk and, together with SK-4 bacteria, have the ability to suppress allergic rhinitis in mice and produce GABA (γ-aminobutyric acid), which is said to suppress increased blood pressure and have a relaxing effect.
(Saccharomyces cerevisiae H-10)
SH-10 bacteria are lactic acid bacteria (Leuconostoc mezendeloides) isolated from home pickles and produce a polysaccharide (dextran) that is believed to have anti-tumour properties.