Difference between revisions of "Sake lees"

Latest revision as of 09:10, 25 March 2012

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

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(No difference)