What does 'kasu' refer to in sake production?

Kasu refers to the lees or dregs that are left after pressing the mash during sake production. This material consists of residual grains and dead yeast cells that remain once the fermented liquid is separated from the solids. The presence of kasu is significant in sake making, as it can be utilized in various culinary applications, often praised for its flavor and nutritional value. Kasu can enhance dishes, being rich in umami due to the breakdown of starches during fermentation. Additionally, it can be used in sake lees marinated dishes or as an ingredient in soups and sauces, showcasing its versatility beyond its role as a byproduct.

Understanding kasu is essential for grasping the overall sake production process and its byproducts, which further highlights the craftsmanship involved in sake brewing.