About: Sake lees   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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

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  • Sake lees
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  • 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
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  • 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
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