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Cooking Sake is an ingredient based on fermented and fermented rice for flavouring or cooking. Cooking sake has the property of discreetly neutralising the smell of meat and fish, and it gives the dishes a typical Far Eastern aroma.
Ingredients: Water, rice, fermented rice 15%.
Alcohol content: 13.5% Vol.
Filling volume: 300 ml
Sake is thought to have first arrived in Japan around 300 BC—at the same time as the introduction of wet rice cultivation. It is still used today for cooking, frying, deep-frying, baking or for preparing rice.
Sake comes in over 400 flavours and aromas. As with beer or wine, there is also a patron saint, the sake god “Matsuo-sama”.
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