Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture. and expected to add aroma. flavor and softness to sausages. https://www.roneverhart.com/Clos-Pegase-Cabernet-Sauvignon-Hommage-Tenma-Vineyard-Napa-Valley-2014/