A by-product of making sake, the ‘kasu’ or lees is the pressed rice mash (moromi) that remains after the brewing process. Due to its high-nutritional content, the kasu can be used from improving soil and feed for livestock to a wide variety of cooking techniques such as marinading, pickling, and fermenting.
The kasu has a fruity taste and can be used as a substitute for milk and yoghurt in cocktails due to its texture and taste. Simply add warm water, depending on your preferred consistency, and let it sit for a few hours until soft.
- Brewery: KIKUCHI SAKE BREWING CO.
- Region: Okayama
- Classification: Sake Kasu
- %Alc/Vol: Approx 8%
- Net Volume: 500g
- Contains: Sake Lees