noun
shōchū made from sake lees
A type of shōchū distilled from the lees left over from sake production. Often has a rich, slightly sweet flavor.
See also: 焼酎
粕取り焼酎は、日本酒の製造過程で出る酒粕から作られます。
Kasutori shōchū is made from the sake lees produced during sake brewing.
Standard kanji spelling.
Variant with simplified 取.
焼酎 is the general term for Japanese distilled spirits, while 粕取り焼酎 specifically refers to shōchū made from sake lees.
From 粕 (kasu, 'lees, dregs') + 取り (tori, 'taking, extracting') + 焼酎 (shōchū, 'distilled spirit'). The name describes the production method: shōchū distilled from sake lees.