I know you’re translating it from the source material but, as a former saucier assistant back in my early 20s, the sake lees did kill the soup of the nabe, but not because it doesn’t removing the fat of the eel, but in contrast, it actually overpowers the touch of seafood with its lingering sưeetness, as all the alcohol fermentation side products. Let’s look at the Jack Daniel’s Tennessee Honey, the aftertaste of that nabe would be exactly that of the whiskey. So nope, the lees ain’t getting muffled by the anago, it kills the bouncy anago in sweetness.
