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