vinegar made from sake lees
A type of vinegar produced from the lees (kasu) left over from sake brewing. Used in Japanese cooking.
Kasuzu is characterized by its mellow acidity.
Using kasuzu in this dish enhances the flavor.
General term for vinegar. 粕酢 is a specific type made from sake lees.
Sake lees, the byproduct used to make 粕酢.
Most common kanji spelling for this term.
Alternate kanji spelling using 糟 (lees).
Rare kanji spelling using 滓 (dregs).
Compound of 粕 (kasu, 'lees') and 酢 (su, 'vinegar').