Sake lees (sake lees) - Sakekasu

Japanese: 酒かす(酒粕∥酒糟) - さけかす

The solid matter remaining in the sakabukuro is the solid matter left after the fermented sake mash is placed in a pressing bag and pressed with a press called a fune to extract new sake. It is made up of undissolved parts of the rice and koji that did not become sake, and yeast cells. Its composition is 50% water, 8% alcohol, 25% starch/sugar, 15% protein, and 2% ash. As 15-20% of the weight of sake lees is yeast cells, it is highly nutritious and rich in vitamins. Yamanoue Okura's "Poetry of Poverty" in Volume Five of the Manyoshu describes surviving the cold with "kasuyuzake," and it is likely that in the early 8th century people were dissolving the lees left over from straining doburoku in hot water and drinking it.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

発酵の終わった清酒もろみを搾り袋(酒袋（さかぶくろ）)に入れ，槽（ふね）と呼ばれる圧搾機で搾って新酒をとったあと袋に残った固形分。酒にならなかった白米とこうじの未溶解部分と酵母の菌体からなる。その成分の一例をあげると，水分50％，アルコール8％，デンプン･糖分25％，タンパク質15％，灰分など2％である。酒かすの重量の15～20％が酵母菌体であるため栄養に富み，ビタミンが多い。　《万葉集》巻五の山上憶良の〈貧窮問答の歌〉には〈糟湯酒（かすゆざけ）〉で寒さをしのぐ様子が歌われており，8世紀初頭にはどぶろくをこした残りのかすを湯にといて飲んでいたのであろう。

出典　株式会社平凡社世界大百科事典第２版について　情報

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