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%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
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