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.
# 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
Category:Rice wine