sake kasu– tag –

Oribiki (滓引き) is the sake racking step that separates clear sake from settled sediment after pressing. Brewers rest the freshly pressed sake until solids sink, then draw the clear liquid gently into another tank. It happens after pres...

Every bottle of sake leaves something behind. After the fermented mash is pressed, a soft, pale, fragrant solid remains in the press. The Japanese call it sake kasu, and many people wrongly dismiss it as waste. In reality, it is not wast...

Imagine weeks of careful fermentation finally complete. The tank holds a thick, milky mash called moromi. Yet this cloudy mixture is not sake just yet. Pressing in sake brewing is the stage that turns that mash into a clear drink. It sep...