Sake Kasu collected after pressing.

Kasubuai is the percentage of sake kasu left over after pressing the sake mash compared to the weight of the original rice used.

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.

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