What is SAKE Pickles
CONTENTS
CONTENTS
SAKE Pickles (Naraduke)
SAKE Pickles (Naraduke) are traditional Japanese pickles said to originate from Nara Prefecture, renowned for their unique production method and deep, complex flavor.
More than just a way to preserve vegetables, they are a culinary art that transforms ingredients through a meticulous, multi-stage fermentation process.
The history of NARADUKE is long, dating back 1,300 years to the time of DOBUROKU, a prototype of sake. At the time it was called KASU-DUKE.
DOBUROKU is a simple cloudy sake made by mixing steamed rice, water, and koji mold and fermenting it in a cool place; this is said to be the prototype of modern-day sake.
Later, more delicious and stable sake brewing flourished, and a large amount of sake lees(sake kasu) was produced during the process.
The Japanese never wasted this sake lees (sake kasu) and made pickles, which one day came to be known as Naraduke.
The characteristic feature of Naraduke is that they contain alcohol derived from sake.
NARADUKE can be described as SAKE Pickles.
DOBUROKU is a simple cloudy sake made by mixing steamed rice, water, and koji mold and fermenting it in a cool place; this is said to be the prototype of modern-day sake.
Later, more delicious and stable sake brewing flourished, and a large amount of sake lees(sake kasu) was produced during the process.
The Japanese never wasted this sake lees (sake kasu) and made pickles, which one day came to be known as Naraduke.
The characteristic feature of Naraduke is that they contain alcohol derived from sake.
NARADUKE can be described as SAKE Pickles.
Key Ingredient: Sake Lees (Sake Kasu)
The defining characteristic of our SAKE Pickles (Naraduke) is the use of sake lees, or sake kasu.
This is the solid byproduct left over after sake fermentation.
Sake kasu is rich in amino acids, enzymes, and a small amount of residual alcohol, all of which contribute to Naraduke’s distinct flavor and aroma.
This is the solid byproduct left over after sake fermentation.
Sake kasu is rich in amino acids, enzymes, and a small amount of residual alcohol, all of which contribute to Naraduke’s distinct flavor and aroma.
Flavor and Texture Rich, Mellow Flavor
Our Naraduke offers a harmonious balance of sweet, salty, and umami tastes,complemented by a subtle bitterness and a distinct alcoholic undertone.
Profound Aroma
Its deeply aromatic profile is reminiscent of sake, often described as fruity, nutty, or
earthy, and intensifies with age.
Characteristic Color
Over time, the vegetables transform from their original color to a beautiful, translucent amber or deep brown hue, often compared to tortoiseshell or amber.
Unique Texture
The texture remains firm, yet develops a pleasant crispness or tenderness depending on the vegetable and the aging period.
The Distinction of Our SAKE Pickles (Naraduke)
We are a specialty SAKE Pickles (Naraduke) store founded in 1869 and located within the revered grounds of Todai-ji Temple in Nara. We proudly oversee every step of the process, from manufacturing to sales, ensuring complete in-house consistency.
Our classic production method meticulously adheres to time-honored techniques, using only three domestically sourced Japanese ingredients: vegetables/fruits, salt, and sake lees. We precisely adjust the pickling time, sake lees quantity, and mixture ratios for each individual ingredient to maximize its inherent flavor. Our SAKE Pickles (Naraduke) boast a distinct alcoholic kick, and we guarantee the use of absolutely no artificial sweeteners, added sugars, or other additives.
Each batch is crafted through a multi-stage, long-term pickling process, meticulously performed by our skilled artisans. We live by the words of our founder: “Our quality speaks for itself.” This embodies our unwavering belief in creating Naraduke that customers cherish for its exceptional quality and flavor. While times have certainly changed, pushing others toward cost reduction and efficiency with imported vegetables or food additives, we’ve never needed such information or techniques to uphold the unwavering quality and flavor we’ve maintained since our establishment.
Of course, we’ve embraced necessary changes to adapt with the times, such as transitioning our pickling barrels from pottery and wood to plastic, or offering products in smaller, more convenient packaging. However, the essence of the SAKE Pickles (Naraduke) we create has remained fundamentally unchanged for 150 years. We continue to honor the traditional, unchanging methods, preserving the same exquisite taste and aroma that define our legacy.
The manufacturing method of Our SAKE Pickles (Naraduke)
We harvest seasonal vegetables and fruits from our contracted farms. Then, our skilled artisans meticulously handle the entire pickling process by hand, from aging the sake lees to the initial salt curing and subsequent re-pickling.
Broadly, there are two main stages in our process:
- 1.Crafting Sake Lees suitable for Naraduke: This involves 3 steps.
- 2.Pickling the Vegetables: This involves 5 steps.
Salt Curing (Shiozuke)
First, fresh vegetables and fruits (commonly white gourd/uri, cucumbers, watermelons, ginger, eggplants, etc.) are heavily salted to draw out moisture. This initial step is crucial for firming their texture and preventing spoilage.
Repeated Sake Lees Pickling
The salt-cured vegetables and fruits are repeatedly re-pickled in fresh batches of sake lees. This multi-stage process is what truly brings out Naraduke’s remarkable flavor. As the beneficial microorganisms and enzymes deeply penetrate the vegetables, they are desalted while simultaneously absorbing rich umami.
Long-Term Aging and Fermentation
Our SAKE Pickles (Naraduke) are often aged for one to two years. During this period, the enzymes from the sake lees break down the vegetables’ proteins and carbohydrates, generating complex amino acids and sugars. This slow fermentation process results in the following characteristics:
Store Information
23 Kasuganocho, Nara city, Nara pref., 630-8212, Japan
(In front of the South Gate of Todaiji Temple)
Hours: 9:00 – 18:00 (extended during events)
Closed: open everyday
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