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?
The alcohol sets the limit here. It raises uric acid at any serving size, so keep drinks rare and skip them during a flare.
A kitchen scale makes portions easy to judge for the foods you do eat.
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Why grade D
Alcohol raises uric acid and slows how your kidneys clear it. It is an independent gout trigger regardless of purine content.
Per 100 g and processing
Per 100 g (for comparison)
Moderate for gout (50–150 mg/100g).
Low for gout (< 3 g/100g).
Fructose here is estimated, not measured directly for this food.
Processing: NOVA 3 of 4 (processed food). How processing affects the grade.
Diet is part of the picture, not all of it
For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.
Make it safer
Lower-risk drinks with no alcohol.
Other forms of sake
The most common form of sake is first.
More from Beverages - Alcoholic
Non-Alcoholic Beer
Amazake
Amazake (fermented drink made from sake lees)
How did sake lees go for you?
Reader experiences, not medical advice. The grade above comes from published data.