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Sake kasu

Sake kasu

Cooking ingredient.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 751 clicks on its links

  1. Lees (fermentation)

    Deposits of dead yeast in wine-making.

    56%

  2. Mottainai

    Japanese term translates as "What a waste!".

    14%

  3. Mirin

    Japanese rice wine used for cooking.

    8.8%

  4. Sake

    Alcoholic beverage of Japanese origin.

    7.5%

  5. Kasuzuke

    Japanese pickles using the lees from sake.

    6.9%

  6. Amazake

    Japanese drink made from fermented rice.

    6.8%

Readers come from

Share of the 821 readers arriving from another article

  1. Wasabi

    Species of edible plant.

    34%

  2. Amazake

    Japanese drink made from fermented rice.

    12%

  3. Lees (fermentation)

    Deposits of dead yeast in wine-making.

    10%

  4. Shōchū

    Distilled alcoholic beverage from Japan.

    5.6%

  5. Fermented bean curd

    Chinese condiment.

    3.3%

  6. Kasuzuke

    Japanese pickles using the lees from sake.

    3.2%

  7. Distillers grains

    Byproduct from the distillation of cereals.

    3%

  8. Tsukemono

    Japanese preserved vegetables.

    2.7%

  9. Sake Manjū

    Traditional Japanese confectionery.

    1.2%