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Morita Cooking Sake $16.95

A Japanese rice wine with a history as complex as wine from grapes, sake balances sweetness, acidity, saltiness, bitterness and umami. While you can find sake in liquor stores these days, it often comes in large, unwieldy bottles that are impossible to get through and spoil quickly.

This cooking sake, on the other hand is salted, so while it isn’t meant for drinking, it’s incredibly convenient to have on hand in your pantry. It’s small enough not to take up space and it’s also not made with preservatives, like many grocery store “cooking wines.” It is the perfect answer for the spontaneous cooking of your favorite Japanese recipes.

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HOW TO USE

Use this cooking sake in stir-fries, as part of a marinade, and in other dishes that you might normally use white cooking wine to add a Japanese flair. It can also be used to tenderize meat or balance the smell and taste of overly fishy fish. We love it in our Steamed Chicken and Shiitakes with Soy-Sake Sauce and Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan).

Kitchen Notes

Just like you can use red or white cooking wine for various dishes, so too can you use cooking sake. This cooking sake contains 2% salt, which differentiates it from regular drinking sake. Be sure to use proper amounts to avoid making foods too salty. Also, it is best to marinate or add the sake to ingredients sooner rather than later in order to get the best flavor.

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