Sake for cooking. Imparts umami and sweet, mellow flavor.
Alcohol made from fermented rice. Sake adds umami and sweet, mellow flavor, eliminates strong odors, tenderizes meat, and it is used in steamed seafood dishes, soups, sauces, and marinades.
Cooking sake, also sometimes referred to as Japanese rice wine, is available as a pure rice sake, but there are also products that contain added corn syrup or table salt.
Sake contains carbohydrates and sodium. Cooking sake's alcohol content is around 15%, but most of that evaporates when heated and cooked.
Prior to opening, store in a cool, dark place. Once opened, store in a refrigerator.
The Japanese Liquor Tax Act requires cooking sake to have salt added to prevent its consumption as sake, and since cooking sake is not subject to the liquor tax it is also less expensive.
Cooking sake is not appropriate for drinking as it has been processed specifically for cooking. Ensure that you boil the cooking sake to reduce the alcohol content if you do not want alcohol in the finished dish. Substitute with an equal amount of water if using sake is not desirable.
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