sake lees; sake lees paste
The solid residue left after pressing sake; used in cooking (e.g., kasu-jiru, kasu-zuke) and as a seasoning.
Adding sake lees to miso soup gives it richness.
These pickles are marinated in sake lees.
Standard kanji spelling; 粕 is the usual character for sake lees.
Kana-mixed spelling, common when the kanji 粕 is not used.
Alternate kanji form using 糟; less common than 粕.
Compound of 酒 (sake, 'rice wine') and 粕 (kasu, 'lees, dregs'). The reading is a straightforward combination of the two components.