What is the cocoa percentage of Sake Kasu?

Sake Kasu contains 73% cocoa (also written 73% cacao), classified as dark chocolate.

Where do the cocoa beans in Sake Kasu come from?

The cocoa beans in Sake Kasu are sourced from Kelantan, Malaysia.

What are the ingredients in Sake Kasu?

The ingredients listed for Sake Kasu are: Cacao, cane sugar, sake kasu (rice, koji), dextrose.

How big is a single Sake Kasu bar?

A single Sake Kasu bar weighs 50 grams.

What does Sake Kasu taste like?

Sake Kasu lists flavour notes of Fruity, Nutty and Umami.

Is Sake Kasu dark chocolate or milk chocolate?

Sake Kasu is classified on Chof as dark chocolate.

Does Sake Kasu contain alkalized cocoa?

Sake Kasu is not marked as containing alkalized cocoa on Chof.

Has Sake Kasu won any awards?

Sake Kasu has been recognised at: International Chocolate Awards Asia-Pacific Silver 2019, International Chocolate Awards World Bronze 2019 and Academy of Chocolate Silver 2019, and 1 more.

Where can I buy Sake Kasu?

Sake Kasu is made by Fossa. Fossa sells directly through their website at https://www.fossachocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Sake Kasu in the Chof app.

Chof

Sake Kasu 73%, Fossa | Chof

FossaBean-to-Bar

Sake Kasu

73% cocoa · dark chocolate · Malaysia

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A 73% dark chocolate bar from Singaporean maker Fossa, featuring Malaysian cacao and Japanese sake kasu for a distinctive, cultured finish.

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About

Sake Kasu

Fossa is a bean-to-bar chocolate maker based in Singapore. They distinguish themselves by focusing on meticulous processing, often experimenting with unconventional ingredients that highlight the interplay between cacao and traditional fermentation products.

The Sake Kasu bar is crafted from 73% cacao beans sourced from Kelantan, Malaysia. These beans undergo a 6-day wooden box fermentation before being sun-dried. The inclusion of sake kasu, which consists of rice and koji, introduces a savory, slightly fermented depth that balances the natural profile of the Malaysian cacao. The addition of dextrose serves to refine the final texture, resulting in a bar that moves away from traditional dark chocolate norms toward a more nuanced, experimental sensory experience.

The craftsmanship behind this bar has been recognized by industry peers, earning a Silver medal at the International Chocolate Awards Asia-Pacific 2019 and a Bronze medal at the International Chocolate Awards World 2019.