Great for cooking and making sauce. Made only with rice and water, sake is dry alcohol with a hint of sweetness from rice. We go one step further and infuse intense ginger flavour in the sake to make your cooking simpler. Japanese people add sake earlier in the cooking process to allow the alcohol to evaporate. Some typical uses are:
To remove any odour of meat and seafood
To tenderise meat and seafood
To add umami and natural sweetness
Rice, water, ginger (allergens: yeast, alcohol)
Disclaimer: Made in a kitchen where wheat, soy, egg, shellfish and sesame are used.
Storage: Keep refrigerated
Shelf life: 24 months from the date of manufacturing
Packaging: BPA-free recyclable plastic bottle
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