Japanese sake
Popularity 4 recipes

Used in multiple popular recipes

Ingredient Information

Name

Japanese sake

Category

Bebidas

Popularity

4 recipes

Status

Inactive

Description

Japanese sake is a traditional alcoholic beverage from Japan made by fermenting rice. It is often called "rice wine," although its production process is more similar to beer, as the starch in the rice is converted into sugars before fermenting. Sake has a smooth and slightly sweet flavor, with fruity and umami notes that can vary depending on the type and production method.

Its origin dates back over a thousand years in Japanese culture, where it is used both in religious ceremonies and in daily cooking. In gastronomy, Japanese sake is a versatile ingredient used for marinating meats and fish, enhancing the flavor of sauces, and as a base in various broths and stews.

Properties: Sake has a moderate alcohol content (usually between 12% and 16%) and provides a unique aromatic profile that helps intensify the flavors of food without overpowering them. Additionally, it is light and easy to digest, making it ideal to accompany delicate dishes like sushi and tempura.

In different regions of Latin America, sake may also be known simply as "rice wine". Although it is not a common ingredient in all Latin American cuisines, its use has become popular thanks to the influence of Japanese gastronomy in countries like Mexico, Peru, and Argentina.

Nutritional Properties

0.1mg
zinc
0g
fiber
1mg
sodium
1mg
calcium
0.05mg
iron
15g
alcohol
7mg
phosphorus
44mg
potassium
0g
sugars
134
calories
2mg
magnesium
0.1g
proteins
0.01mg
vitamin b1
0.01mg
vitamin b2
0.2mg
vitamin b3
0.01mg
vitamin b6
4mcg
folic acid
0mcg
vitamin b12
5g
carbohydrates
0g
total fats

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