Sake 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.

Alcohol percentage 13%. Ingredients: fermented seasoning (rice, rice koji, salt, catalysts: glucoamylase - amylase and protease.) fermented seasoning (grape juice, alcohol, salt catalyst: pectinase, acidity regulator: E270) Hydrolysed protein (corn protein, potato, beet root, salt) salt, glucose syrop (starches, catalyst - amylase, amylase and glucoamylase), alcohol, acid E330, water.

CONTAINS ALCOHOL - ONLY AVAILABLE TO PURCHASE BY OVER 18s