Lees is the sediment or residue that remains after the fermentation process, particularly in the production of alcoholic beverages like sake or rice wine. Lees are composed of dead yeast cells, broken bits of rice, protein, and other byproducts that are left behind after the fermentation process. They are used for various purposes, including as a fermentation residue for cosmetic or skincare ingredients.
A concentrated preparation obtained by drawing out the active constituents of a plant or other organism with a solvent, capturing its beneficial compounds.