Category: Other
03/21/08
So...you've made your fist batch of sake. You've pressed your lees and now you've got about three pounds of pasty kasu. I know what you're thinking: what the heck do I do with this stuff? I get asked this question pretty often, actually, often enough to make this post. The answer to your question is: lotsa stuff! Sake kasu has almost as many uses as miso, but it's not quite so popular in this country because of its rarity. The Japanese find it very useful, however.
In Japan, fresh kasu becomes available in Spring as all the sake kuras press their sake. They then sell their kasu to grocers for public consumption or to farmers for use as livestock feed. In America, we don't have quite the same heritage with sake as the Japanese do, so kasu generally isn't easily found in our markets. But we're homebrewers, right? We make our own kasu!
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