Sake Lees
Sake Lees are higher risk. Keep portions small and occasional, especially during a flare. A typical 18 g serving has about 16 mg of purines, about 4% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
Sake lees (sake kasu) is the solid residue from sake fermentation. It retains significant yeast cell content, which elevates purines (about 89 mg/100g) far above the liquid sake (about 4 mg/100g). Used in cooking as a marinade or ingredient. Risk depends heavily on quantity used; as a condiment in small amounts, impact is low.
How much can I eat?
A typical serving is about 18 g, which delivers 16 mg of purines, or about 4% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
Only part of these purines counts toward gout: the 16 mg here counts as roughly 8 mg toward your gout risk.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D
Higher risk. Keep portions small and occasional, especially during a flare.
Alcohol raises uric acid and slows how your kidneys clear it. It is an independent gout trigger regardless of purine content.
Per 100 g (for comparison)
Moderate for gout (50–150 mg/100g).
Low for gout (< 3 g/100g).
Fructose here is a category-level estimate, not a direct measurement for this food.
Processing: NOVA 3 of 4 (processed food). How processing affects the grade.
Eating sake lees as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
If you want a drink without the flare risk, these grade well and skip the alcohol.
Other forms of sake
Different cuts, species, or preparations vary in purines. The most common form of "sake" is shown first below.
More from Beverages - Alcoholic
Malt Beverage
Malt beverage, including non-alcoholic beer
Non-Alcoholic Beer
Amazake
Amazake (fermented drink made from sake lees)