mmadia wrote:So after having a quick read at Talyor site again, it seems that "muroka" sake can be made by chilling and decanting the nigori genshu.
Is there anything I'm missing?
Nope, that's exactly what muroka
Well, that was easy! Now, on to the biggie:
mmadia wrote:And what is "lees", as in "has been pressed from the kasu lees"?
In any kind of fermentation, the term "lees" refers to the sediment on the bottom of the fermenter after fermentation has completed. When making wine and beer, the yeast and other turbidity will naturally settle out on the bottom of the fermenter or cask over time. With the exception of red wine with its grape skins, there's usually very little in the way of solid material to be removed, and all of it is heavy enough to sink.
Sake is a bit different, though. Even after polishing, not all
of the rice kernel is starch that can be broken down by the koji
. Some of it is just plain indigestible to both koji
and yeast, so you have a pretty substantial amount of solid material left when fermentation is complete. To make matters worse, it's porous and it floats!
Still, it's leftover solid material, which qualifies it as lees. In order to get the most sake out of a batch, those lees must be pressed in much the same manner that grapes or other fruit must be pressed for wine.
Once pressed, the Japanese call this material kasu
that has been hand-pressed by the homebrewer (me) looks like this:
Don't throw that stuff out! That's some darn useful stuff, if you enjoy Japanese cuisine. Here are some ideas
of what you can do with it.