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 add the equivalent amount of water.
- see all recipes using rice wine here
- see all recipes using wine here
- see more Japanese cooking posts here
- see all ingredients here