Sake

Sake is a Japanese rice wine made by fermenting polished rice with a specific mould culture, with a flavour profile ranging from dry and crisp to sweet and fruity depending on the style. It is drunk on its own, warmed or chilled, and used in Japanese cooking to add depth and help tenderise ingredients in marinades and sauces. It differs from mirin, which is sweeter and lower in alcohol, and is generally used more as a drink than a cooking wine in Western contexts.

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