noun
vinegar made from sake lees
A type of vinegar produced from the lees (kasu) left over from sake brewing. Used in Japanese cooking.
粕酢はまろやかな酸味が特徴です。
Kasuzu is characterized by its mellow acidity.
この料理には粕酢を使うと風味が増します。
Using kasuzu in this dish enhances the flavor.
Compound of 粕 (kasu, 'lees') and 酢 (su, 'vinegar').