Kasuhanashi (removal of sake lees after pressing)

Kasuhanashi (粕離し) is a step in sake production in which the sake lees (sake kasu) are removed from the sake bags or filter plates after pressing (josO). In this step, the liquid sake is separated from the fully fermented moromi (fermentation mash), and the remaining solids, the lees, are taken away. Kasuhanashi increases the clarity of the sake and improves its finish as a flavorful, well-rounded drink. The sake lees removed in this step may also be reused in cooking, sweets, and fermented foods. In this way, kasuhanashi contributes to the quality of sake while also creating added value through the reuse of the lees.