Burdock Kasuzuke

Kasu. Sake kasu. Sake Lees. Dregs.

Tapping into waste streams and re-purposing for deliciousness.

After a tank of sake has run the course of its fermentation—anywhere from 18 to 32 days—what remains is a white mixture of sake, rice solids, and yeast. This mixture, known as the moromi, is pressed to separate the sake from the suspended solids. There are several methods of pressing the sake out, leaving compressed rice solids, or lees, behind. This is Kasu.