Having just found out what Sake 'Lees' is - I thought I'd blog it just in case anyone else was interested.........
"Also called sake kasu, the thick rice paste that’s left at the end of the sake-making process. Often used in Asia as a marinade for fish or meat, sake lees are given an unusual twist in Dufresne’s kitchen."
"Their deep umami flavor is reminiscent of miso, but sake lees have a sweetness and a lingering note of sake that makes their taste distinctive. They are available at many Asian specialty-food stores."
interesting video link with recipe: