Sake

Sake, a traditional Japanese rice wine, is a versatile ingredient with no distinct seasonality, as it is brewed year-round. It is a staple in Japanese cuisine and is gaining popularity in various culinary traditions for its unique flavor profile. Sake is typically used to add depth and a slight sweetness to dishes, such as marinades, sauces, and broths. It can also be used in desserts and as a deglazing agent, offering a subtle umami character to recipes.

Sake Synonyms

Nihonshu
Seishu
Japanese rice wine

Different Forms/Types of Sake

Box

Some traditional sake is served in a small wooden box called a 'masu' which can also be used for drinking.

Cup

Single-serving sake cups, known as 'kikizake', are sealed and meant for individual use, often found in convenience stores in Japan.

Bottle

Sake typically comes in glass bottles of various sizes, ranging from small 300ml bottles to larger 1.8-liter sizes.

How to Choose Sake

When choosing sake, consider the type (junmai, ginjo, daiginjo) which indicates the degree of rice polishing. The more polished the rice, the lighter and more fragrant the sake. Look for a clear appearance and a fresh smell. Avoid bottles with dust or a dated import stamp as sake is best enjoyed fresh. Premium sake should be stored in a cool place and is often better when consumed within a year of bottling.

Cooking/Prep Tips for Sake

Sake, a Japanese rice wine, is not only a beverage but also a versatile ingredient in cooking. For intermediate and expert home cooks, it's important to understand that the quality of Sake can affect the outcome of your dish. Use a good quality drinking Sake rather than 'cooking Sake' which often contains added salt and preservatives. When using Sake in cooking, it's typically added early in the process to allow the alcohol to evaporate, leaving behind a subtle sweetness and umami that enhances the other flavors in the dish. It's also used as a tenderizer and marinade for meats, as the enzymes in Sake help to break down proteins.

Shelf Life of Sake

Unopened sake should be kept in a cool, dark place to prevent aging and flavor changes. Once opened, sake should be refrigerated and ideally consumed within 2-3 weeks. Some sake types, like namazake (unpasteurized sake), require refrigeration even when unopened. Avoid storing sake in places with strong odors as it can absorb these smells.

Recommended Brands for Sake

ginjo: Dassai

junmai: Hakkaisan

daiginjo: Juyondai

Cooking Techniques for Sake

Steaming: Sake is an excellent liquid for steaming seafood or chicken, imparting a delicate flavor and aroma. It can also help to mask any undesirable fishy odors.

Deglazing: After searing meat or vegetables, Sake can be used to deglaze the pan, lifting the fond (browned bits) off the bottom, which adds a rich flavor to sauces and gravies.

Marinating: Sake makes for a great marinade base, especially for fish and chicken, as it tenderizes the protein and adds a depth of flavor. Combine it with soy sauce, mirin, and other seasonings for a balanced marinade.