Sake lees

About Sake lees
Wikipedia Article About Sake lees on Wikipedia

Sake lees is a fine sediment left over after the sake making process.


 * 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