Sake

sake

Pronounced sah-kay, this Japanese rice wine dates back some 6800 years. It was first made in China, then dramatically improved in Japan, and is now manufactured worldwide. Saké has a clean, pure, light taste and low acidity.

Saké is especially associated with Japanese food and cooking but most dishes that are made with wine can be made with saké instead, opening up many possibilities for exciting fusion recipes.

Fresher is better when it comes to saké. Note the 'best before' date on the bottle. Once opened, it should be kept in the fridge or a cool, dark place and consumed within a week.