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About Sake leesEdit
Wikipedia Article About Sake lees on Wikipedia
Sake lees is a fine sediment left over after the sake making process.
- kasu (粕), the sake lees left after filtering, used for making tsukemono, cuisine (sakekasujiru, etc.), live stock feed, and for making shochu.
- nihon shudo (日本酒度), indicates from sweetest -30 to most dry +15