In traditional sake brewing, sake lees is a major byproduct that is typically thrown away in large quantities. Yamamoto Yuya runs a distillery that is trying to change this by using these long-overlooked leftovers as a base for the production of craft gin, lending astonishing depths of aroma and flavor to the final product. And this sustainability conscious business also makes use of other surplus ingredients like cacao husks, coffee grounds, and beer that has gone unsold due to the pandemic.
