Comment on Sake To Me: Sake Bewitches The Spirit World

Sake To Me: Sake Bewitches The Spirit World

Last Friday chef Wylie Dufresne debuted a sweet potato soup at his restaurant wd-50 in Manhattan. In addition to the tuber, the heady mix contained coconut and pistachio. And for good measure, sake lees - also known as sake kasu - which are the sediment-like remains of the sake-brewing process.

 

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