Sake 酒, pronounced as SAH-keh, not saki, is made of rice and water. Although it is commonly referred to as Japanese rice wine, it is produced through a fermentation process similar to beer, in which rice starch is converted into sugars that ferment into alcohol by yeast. The Japanese use sake for cooking, just as you would use wine for cooking.

Use in marinades to remove any odor from meat and fish.Adds umami and naturally sweet flavor to soup stocks, sauces, boiled and grilled dishes.

Because sake is a fermented product that contains antioxidants, cooking with sake also gives you some great health benefits