What is "sake kasu"?

Sake kasu refers to the leftover solids that remain after the sake is pressed and separated from the liquid part during the production process. After fermentation, sake is pressed to extract the liquid, leaving behind the solid by-products, which is called sake kasu. This substance is rich in nutrients, including amino acids and dietary fiber, and it often has a slightly sweet flavor.

Sake kasu is used in various culinary applications, such as in marinades, pickling, or even in baking, due to its unique flavor profile and health benefits. It is an important component of sake production as it is indicative of the fermentation process and offers additional uses that extend the value of the sake brewing process.

The other choices do not accurately describe sake kasu. The liquid part of sake after fermentation refers to the sake itself, not its solid residue. The main ingredient used in brewing is typically rice or koji, while a type of sake served cold relates to serving temperature rather than the production by-products.