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sake
Definition: [SAH-kee; SAH-kay] This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small porcelain cups. The yellowish, slightly sweet sake is made from fermented rice and doesn't require aging. It has a relatively low alcohol content of 12 to 16 percent. Sake is used in Japanese cooking, particularly in sauces and marinades. Once opened, it will keep tightly sealed in the refrigerator for at least 3 weeks.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food
Lover's Companion, Second Edition, by Sharon Tyler Herbst |
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