You see, I love Rum Raisin. And one day I wondered if they love me back. According to my google search, here is what I learned:
Regular Rum Raisin Recipe
1 cup raisins
1 cup dark rum
3⁄4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract
“6 eggs yolks” and “2 cups heavy cream”. It sure doesn’t look like Rum Raison and I will have a happily-ever-after. We’ll probably end up with a heart attack.
I pouted for a while. but quickly decided to make a Japanese version of Rum Raison. And that’s where “sakekasu” comes in. Sakekasu (酒粕) are the lees leftover from sake production. We Japanese usually like to use it for the main ingredient of amazake, or a cooking paste to add flavor to food.
Leftover lees might not sound appetizing, but let me tell you this – Sakekasu is the bomb; It is jam-packed with nutrients like protein, carbohydrates, fiber, vitamins, organic acids, and minerals. All of which have very worthwhile health benefits that help people suffering from ailments like Diabetes, high blood pressure — not to mention the fact that it makes your skin beautiful. This is one by-product of sake that shouldn’t be taken lightly.
The benefit of Sakekasu:
- Make strong bones
- Prevention of virus infection
- Lighten body fatigue / inflammation
- Prevention of diabetes
- Prevention of high blood pressure
- Prevention of cerebral infarction
- Decrease cholesterol level
- Improvement of allergy symptom
- Prevention of cancer
- Prevention of osteoporosis
- Prevention of obesity
- Improvement of better skin
I just recently made a Sakekasu related recipe (Coffee Sake!) and ever since, I’ve been a huge fan of sakekasu.
(I usually buy Kubota San‘s Sake and Sakekasu, because they make delicious things, and also from my hometown! )
To make rum raisin, you will need 7 ingredients according to my research. But with my Sake Raisin, you just need these 3 things: 
(Cute banana cat mascot from Kawaii Box!)
- 250g Sakekasu
- 50~80g Raisins
- 50g Sake or water (to soften sakekasu)
1: Melt Sakekasu.
Heat the pot with water to the lowest temperature, add Sakekasu, and leave it for 20~30 min. Make sure you sometimes come back to the kitchen and mix it with a spatula.
Sakekasu is a great resource of the enzymes, but they are very fragile. If you heat it with high heat, the enzymes will all die. Try heating below 60 degrees, so you are not going to waste the goodness.
2: Add raisins
Sprinkle raisins in a container with a lid, and mix it well.
3: Put it in the fridge and wait for a week.
4: DONE! 
This was pretty good.
If you are feeling spontaneous, you can use this recipe for many things:
- Vegan tiramisu
- Vegan cheesecakes
- Vegan butter
- Vegan anything, really!
No cholesterol, no added sugar, no guilt. I hope you try this recipe someday.
Thanks for reading.
-Yuki
ゆきさんが大好きになりました
そ、そんな！ まさえさん♥️
初めまして！ 冷凍庫ではなく冷蔵庫で１週間寝かせるのでしょうか。今、作りました。
混ぜるなどなく、１週間完全放置プレーでしょうか？
はじめまして！
父がラムレーズン好きなので、つくってみようと思います！
アイスクリームにするには、作って一週間冷蔵庫で寝かせてから、冷凍庫に入れて凍らせればよいですか？
八谷晴美さま
はじめまして！アイスクリームのようにしたことはないのですが、おそらくアイスクリームのようになると思います。一晩凍らせてみて、次の日あたりで試食可能のはずです。お父さま、喜んでもらえるといいですね〜♥️
ゆき
酒粕レーズン美味しかったです。
ドライ無花果を入れてもも美味しかったです。
酒粕のアイデアレシピあったら、また教えて下さい。
よろしくお願いいたします。
やまさとさま
わあ、作っていただけたんですか？ とても感激です！ 酒粕レシピ今後も作る予定ですので、またそのときはお知らせいたしますね。
ゆき