Use cooking sake (or Japanese rice wine) to add aromatic flavour and depth to sauces and marinades, much like adding white wine to stews. Read our guide to sake here to understand the many different types of sake available, and how it is made.
Cooking sake tends to be sharper than drinking sake, so use it in earlier stages of the recipe to allow the alcohol to mellow throughout the cooking process.
Alcohol: 13-14% ABV. Ingredients: Rice, malted rice, alcohol, water.
Storage: Store in a cool, dark place.
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