Niigata's Original Fermented Food "Sakasuke": Experience "Japanese Sour Cream" made from sake lees fermented with lactic acid bacteria in Ginza
NQ Score
36/100
N1 Content Completeness
4
AI Summary (NQ-processed)
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."