Sake used in cooking

Akazake is a traditional Japanese sake now mainly used for cooking, traditionally in Kumamoto region. Most ordinary sake is heated for sterilization, whereas Akazake uses wood ash for preservation. Wood ash is added to sake before Moromi is pressed, and acidic sake is then transformed into a neutral or slightly alkaline sake. Name "Akazake", translated as red sake, refers to...

King Jyozo’s cooking sake is made following age-old methods used for over a century.

Sake for cooking, which adds flavor to sauces, marinades, soups, steams (seafood) and stir-fries, is very important in Japanese cuisine. In Japan, it is indispensable for eliminating odors, adding flavor and umami to dishes, and making them both flavorful and smooth. Unlike drinking sake, it has a lower alcohol content, a...

Izumo Jidenshu is a very special sake , produced in a unique way. It is an Izumo cooking sake with a centuries-old tradition, a unique Izuma ancient province heritage. At first it was a sake for drinking but it was later used in cooking.

We are here in the presence of a very voluptuous sake , with dominant fruity notes: fuji apple not too ripe, "piel de sapo melon or canary melon, white peach, banana.