I use this Japanese style rice wine in my stir fries and sauces. It is made in Australia from Japonica rice and really packs a taste punch with a dry finish. This type of sake hasn’t had any spirits added to it and is around 13% alcohol.
Depending on the recipe I might use it instead of dry sherry or Chinese style rice wine for a different flavour. See PK Makes Beef in Oyster Sauce for example.
If you don’t want to cook with any alcohol however, you can substitute an equal amount of water in its stead.
- see all recipes using rice wine here
- see all recipes using wine here
- see more Japanese cooking posts here
- see all ingredients here