Japan Cooking Sake JFDA / AIOI / Suzunari / MCFS 1.8L

Other Logistics Provider is for Metro Manila Orders Only.Sake (SAH-keh, not saki) is made from rice and water. Although sake is referred to in English as a type of rice wine, which alcohol is produced by fermenting the sugars naturally presented in fruit, sake is made through a brewing process like beer. For sake, rice starch is converted to sugar, then that sugar is converted to alcohol by yeast. A good quality of sake lies on the quality of rice and water being used for brewing.

Japanese use sake for cooking, just like how you would use wine for cooking. Sake is often used in marinades for meat and fish to tenderize and to remove their smell. Alcohol evaporates with the meat/fish odor. It also adds umami and natural sweet flavor (from rice – the ingredient for sake), so we usually add sake to the soup stock, sauces, nimono (simmered dishes like Nikujaga) and yakimono (grilled dishes like Teriyaki Chicken).