Raw Wine Lees from Japan
Raw wine lees consist of the sediment from fermented wine, including yeast, grape skins, and tartrates. Classified under HTS 2307.00.00.00 as wine lees, a direct byproduct of winemaking. Used in animal feed, composting, or extraction of tartaric acid.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Include winery origin certificates and composition analysis to distinguish from general grape pomace
• Ensure sanitary handling to meet agricultural import standards and avoid quarantine issues
• Declare moisture content accurately, as dried lees may face different valuation scrutiny