Sake kasu (sake lees)

Sake kasu (sake lees) is the solid material left over after the moromi (fermentation mash) is pressed to extract the sake during brewing. It contains undissolved rice grains, koji, and yeast, and is a highly nutritious food. It is generally called "seishu kasu" or simply "kasu," and comes in several types. For example, "ita kasu" is a white, solid sheet-shaped lees, while "neri kasu," which has been aged, is brown and soft. Sake kasu is used not only as a food but also in pickles and confectionery, and it is valued as a raw material for shochu as well. It is an excellent ingredient that adds flavor and nutrition to cooking.