Haccoba Brewery reimagines the role of sake lees with the debut of their new "kasu" series, and this first release sets a compelling tone. TANIGAKI No Oka-san is made from lees left over from Sansho Lemonade, a collaboration with the restaurant TANIGAKI in Tajima, Hyogo Prefecture. Instead of treating lees as a byproduct, Haccoba embraces them as a foundation for flavor. Using rice and rice malt from Fukushima, plus local Sansho lemonade lees and green cardamom, they’ve created something entirely unique. This sake is vibrant and layered, with tart acidity from the koji, citrusy brightness from the lemon peel, and a gentle tingle from the Asakura sansho. The green cardamom adds a whisper of spice, rounding out the palate with warmth and lift. At just 11% ABV and 88% polishing, it drinks light but leaves a lasting impression. It’s delicious cold, warm, over ice, or topped with soda. This raw sake should be refrigerated and opened slowly, as active yeast may produce some effervescence. Sediment is natural and adds depth when stirred in gently. More than a curiosity, this is a fresh vision of what modern sake can be—playful, thoughtful, and full of life.