Sake, also known as rice wine, is widely used in Japanese cooking and should be treated much like white wine. Heat gently to infuse the flavours, as it can be sharp if added too close to the end of cooking. A cooking sake is lightly sweetened and seasoned with salt - so you won't want to drink it.
Ingredients: water, fermented seasoning (rice, malted rice, salt), high fructose corn syrup, salt, ethyl alcohol (13% by volume), acidifier: E330. Alcohol percentage 13%.
Store in a cool, dry place, away from direct sunlight and strong odours.
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