A higher Kasubuai percentage (e.g. 50%) generally means more volume of left over kasu and that the mash was not squeezed as intensely, and generally indicates a higher quality sake.
a lower Kasubuai percentage (e.g. 20%) means less residual kasu left over and indicates that the mash was squeezed quite a bit and this is usually done for standard futsushu type sakes.
Also See Related Terms:
• Kasu« Back to Glossary Index