How is kasu buai calculated?

Kasu buai is calculated by taking the weight of the kasu (the sediment produced during sake brewing, specifically the lees) and dividing it by the weight of the rice used at the start of the brewing process. This calculation is significant because it helps brewers understand the productivity and efficiency of their sake production. A higher kasu buai indicates that more lees have been produced in relation to the amount of rice used, which can reflect on the style and clarity of the final sake.

This metric serves as an important factor in evaluating the quality and characteristics of the sake, as it pertains to the residual components and flavors left after fermentation. Understanding this calculation allows professionals within the sake industry to assess their brewing practices, yield, and overall sake profiles, contributing to decisions about blending, style adjustments, and marketing strategies.