Sake

Sake is a traditional Japanese alcoholic beverage made by fermenting rice. Its alcohol content typically ranges between 14 and 16 percent. In Japanese cuisine, sake plays an important role not only as a drink but also as a cooking ingredient, much like wine in European gastronomy. It is added to marinades, sauces and soups, where it softens flavours, masks fishy or meaty odours and contributes a gentle sweetness and umami depth. It is used in the preparation of teriyaki sauce, fish, seafood and ramen. Both inexpensive cooking sake and premium drinking varieties are available. Its flavour is delicate, mildly sweet with fruity and earthy notes.