What is Kasutori?

Kasutori is indeed a type of Shochu that is made from the leftover lees, or sediment, from the fermentation of sake. This unique production method utilizes the byproducts of sake brewing, which not only contributes to the character of the spirit but also reflects a practice of sustainability by making use of materials that would otherwise be discarded. The process results in a distinct flavor profile that differentiates Kasutori from other types of Shochu, which are typically made from primary ingredients such as rice or barley.

This method of production emphasizes the connection between sake and Shochu, showcasing the versatility of ingredients used in Japanese spirits. While other options refer to different types of Shochu or spirits that are produced from various base materials like rice, barley, or apples, they do not capture the essence of Kasutori, which is intrinsically linked to the sake-making process and its byproducts.