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In the Edo period, sake lees were known by the name "sakabone," literally "sake bones." This was because that material that was left over after the sake was squeezed was like its skeleton, the structure of the sake. The lees also physically expressed the bone-hard zeal and enthusiasm of the Edo period brewers for their craft.
It's also a mysterious coincidence that the "bone" of "sakabone" conveys the exact same meaning in English without translation.
Sakabone is born from the Masuichi-Ichimura Sake Brewery's handcrafted sake.
Its exquisite flavor can be enjoyed in all sorts of cooking.
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