The leftover unfermented rice solids are known as Kasu, which is a by-product of pressing in this machine. Kasubuai is the ratio of left over kasu rice solids. If the Assaku-ki presses with great force, the kasubuai is low. If the Assaku-ki presses gently, the kasubuai is high. A higher kasubuai is generally desired for premium sake.
https://www.urbansake.com/wp-content/uploads/2016/04/janome-logov6.png 0 0 Timothy Sullivan https://www.urbansake.com/wp-content/uploads/2016/04/janome-logov6.png Timothy Sullivan2017-04-08 10:02:532018-01-02 15:06:36Assaku-ki | 圧搾器
Yabuta despite the manufacturer.Automatic sake press. The purpose of this machine is to separate the alcohol from the unfermented rice solids that are left over in the sake mash. Yabuta is a well known brand of sake pressing machine, so this type of machine is often colloquially referred to as a