PRESSING

ANøgne Ø a more traditional pressing method is used. When the fermentation is complete the thick porridge-like Moromi is poured into fabric tubes and then pressed in a large vessel called a Fune. Clear Sake is pressed out of the fine fabric of the tubes and the Sake lees (or Kasu) remains in the bags. The clear Sake is then collected for storage or bottling. Nothing is wasted in the Sake process.

The Kasu is carefully removed from the bags and can then be used for many different purposes. It is used in Japanese cooking, pickling vegetables, and can even be used in cosmetics due to its beneficial properties to the skin. At Nøgne Ø our head brewer Kjetil has decided to use the Kasu to make Schochu which is a Japanese distilled beverage. A wash will be made from the Kasu and then distilled by a local Grimstad distillery.