酒粕(さけかす)

さけかす
noun
sake lees; sake sediment
food
1. sake lees; sake sediment
The solid residue left after pressing sake from fermented rice mash. Used as an ingredient in cooking, pickling, and making amazake (sweet sake drink).
酒粕(さけかす)で甘酒(あまざけ)を作(つく)った。
I made amazake from sake lees.
酒粕(さけかす)を使(つか)った粕汁(かすじる)は体(からだ)が温(あたた)まる。
Sake lees soup warms the body.
冬(ふゆ)になると酒蔵(さかぐら)から新鮮(しんせん)な酒粕(さけかす)が出回(でまわ)り、スーパーの棚(たな)にも並(なら)ぶようになる。
When winter comes, fresh sake lees from breweries become available and line the supermarket shelves.

Usage: 酒粕(さけかす) is a common cooking ingredient in Japanese cuisine. It is most widely available in winter, when sake production peaks.

Common collocations

Alternate written forms include 酒糟(さけかす). The word 粕(かす) alone means "dregs" or "sediment" and appears in other compounds like 糠粕(ぬかかす) and the figurative expression 糟糠(そうこう)の妻(つま) (a wife who shared one's hardships).

Related Words

Related: 甘酒(あまざけ) (amazake (made from sake lees))
Related: 粕漬(かすづ)け (sake lees pickle)
Related: 山葵漬(わさびづ)け (wasabi pickles)
Related: 粕汁(かすじる) (sake lees soup)
general
Added 2026.3.3 20:28 · Revised 2026.9.2 13:01
14500/14773_sakekasu