Sake lees

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About Sake lees
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 * 1) kasu (粕), the sake lees left after filtering, used for making tsukemono, cuisine (sakekasujiru, etc.), live stock feed, and for making shochu.
 * 2) nihon shudo (日本酒度), indicates from sweetest -30 to most dry +15

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Sake lees Recipes
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