Niigata's Original Fermented Food "Sakasuke": Experience "Japanese Sour Cream" made from sake lees fermented with lactic acid bacteria in Ginza
Niigata Prefecture will host an event in Ginza on May 24, 2026, to introduce "Sakasuke," a unique fermented food made from sake lees fermented with lactic acid bacteria. The event, featuring food researcher Yuka Nakajima, will offer tastings and pairings with original dishes and sake, aiming to promote this "Japanese sour cream."
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On Sunday, May 24, 2026, "Niigata Fermentation Lab: Experience Niigata's Amazing Original Fermented Food! Lactic Acid Fermented Sake Lees 'Sakasuke'" will be held at THE NIIGATA, the Niigata Information Center in Ginza. Due to its popularity, this will be the second consecutive year the event is held.
What is "Sakasuke"?
Niigata Prefecture boasts Japan's largest number of sake breweries, approximately 90. The sake lees produced when pressing sake have diverse characteristics, as numerous as the breweries and sakes themselves. "Sakasuke" is a unique Niigata ingredient created by further fermenting these sake lees with lactic acid bacteria.
It has a yogurt-like texture and almost zero alcohol content. Its unique flavor, which can be described as a sour "Japanese sour cream," pairs exceptionally well with various dishes. It is highly functional and is gaining attention for its health and beauty benefits.
Program on the Day
Attendees can experience "Sakasuke" tastings and pairings of original dishes using "Sakasuke" with sake. The guide for the event will be Yuka Nakajima, a food researcher, sake sommelier, and Niigata Sake Honorary Ambassador. A professional deeply familiar with Niigata's food culture will thoroughly bring out the charm of "Sakasuke."
■ Guest Profile
Yuka Nakajima
Food Researcher, Sake Sommelier, Niigata Sake Honorary Ambassador
Born in Osaka City, currently residing in Niigata City. After working at an advertising agency in Osaka, she studied French home cooking in Paris. Upon returning to Japan, she began her activities as a food researcher and made her publishing debut with "Kuishinbou no Seishoku A La Carte" (Bunka Publishing Bureau). After marriage, she moved to Niigata City, established a home-based studio, and is widely active in cooking classes, cooking lectures inside and outside the prefecture, recipe proposals for TV and magazines, and collaborative projects with companies. Her main books include "Hajimemashite no Nihonshu Recipe 40," "Hakko Bijin Sakakasu Recipe," and "Niigata Shoene Otsumami."
■ Event Outline
Event Name: Niigata Fermentation Lab: Experience Niigata's Amazing Original Fermented Food! Lactic Acid Fermented Sake Lees "Sakasuke" / THE NIIGATA: Meet the People Vol.32
Date: Sunday, May 24, 2026, Part 1: 13:00-14:30 / Part 2: 16:00-17:30 (Reception opens 30 minutes before each part)
Venue: Ginza Niigata Information Center THE NIIGATA 3F Event Space (5-6-7 Ginza, Chuo-ku, Tokyo)
Capacity: 25 people per session (advance reservation required, first-come, first-served)
Participation Fee: 3,000 yen (tax included), includes 200g of "Sakasuke" and an original recipe gift from Ms. Nakajima.
Organizers: Ginza Niigata Information Center THE NIIGATA / Collaborators: Neil Co., Ltd., Niigata Sake Brewers Association
Application: https://the-niigata.jp/event/13924/
See Details
■ Inquiries
Ginza Niigata Information Center THE NIIGATA Office
TEL: 03-6280-6635
E-mail: the-niigata@nico.or.jp
What is "Sakasuke"?
Niigata Prefecture boasts Japan's largest number of sake breweries, approximately 90. The sake lees produced when pressing sake have diverse characteristics, as numerous as the breweries and sakes themselves. "Sakasuke" is a unique Niigata ingredient created by further fermenting these sake lees with lactic acid bacteria.
It has a yogurt-like texture and almost zero alcohol content. Its unique flavor, which can be described as a sour "Japanese sour cream," pairs exceptionally well with various dishes. It is highly functional and is gaining attention for its health and beauty benefits.
Program on the Day
Attendees can experience "Sakasuke" tastings and pairings of original dishes using "Sakasuke" with sake. The guide for the event will be Yuka Nakajima, a food researcher, sake sommelier, and Niigata Sake Honorary Ambassador. A professional deeply familiar with Niigata's food culture will thoroughly bring out the charm of "Sakasuke."
■ Guest Profile
Yuka Nakajima
Food Researcher, Sake Sommelier, Niigata Sake Honorary Ambassador
Born in Osaka City, currently residing in Niigata City. After working at an advertising agency in Osaka, she studied French home cooking in Paris. Upon returning to Japan, she began her activities as a food researcher and made her publishing debut with "Kuishinbou no Seishoku A La Carte" (Bunka Publishing Bureau). After marriage, she moved to Niigata City, established a home-based studio, and is widely active in cooking classes, cooking lectures inside and outside the prefecture, recipe proposals for TV and magazines, and collaborative projects with companies. Her main books include "Hajimemashite no Nihonshu Recipe 40," "Hakko Bijin Sakakasu Recipe," and "Niigata Shoene Otsumami."
■ Event Outline
Event Name: Niigata Fermentation Lab: Experience Niigata's Amazing Original Fermented Food! Lactic Acid Fermented Sake Lees "Sakasuke" / THE NIIGATA: Meet the People Vol.32
Date: Sunday, May 24, 2026, Part 1: 13:00-14:30 / Part 2: 16:00-17:30 (Reception opens 30 minutes before each part)
Venue: Ginza Niigata Information Center THE NIIGATA 3F Event Space (5-6-7 Ginza, Chuo-ku, Tokyo)
Capacity: 25 people per session (advance reservation required, first-come, first-served)
Participation Fee: 3,000 yen (tax included), includes 200g of "Sakasuke" and an original recipe gift from Ms. Nakajima.
Organizers: Ginza Niigata Information Center THE NIIGATA / Collaborators: Neil Co., Ltd., Niigata Sake Brewers Association
Application: https://the-niigata.jp/event/13924/
See Details
■ Inquiries
Ginza Niigata Information Center THE NIIGATA Office
TEL: 03-6280-6635
E-mail: the-niigata@nico.or.jp