Sake Lees
Sake Lees is higher risk. Keep portions small and occasional, especially during a flare.
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 (~89 mg/100g) far above the liquid sake (~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.
Fructose here is a category-level estimate, not a direct measurement for this food.
How much can I eat?
A typical serving is about 240 g, which delivers 214 mg of purines, about 53% of a normal day's purine budget.
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).
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