Sake (Nihonshu)

Sake is a traditional rice-based alcoholic drink that’s deeply rooted in Japanese culture. This beginner-friendly guide covers what sake is, the different types, why it’s used in cooking, and some easy recipes to try. Curious to learn more? Let’s dive in!

Missing Japanese ingredients? Try these easy substitutes!

What Is Sake?

Sake, or nihonshu (日本酒) in Japanese, is a traditional Japanese alcoholic beverage made from rice, rice koji, and water. While it’s commonly enjoyed as a drink, sake is also a key ingredient in Japanese cooking. It adds a subtle sweetness, umami, and a pleasant aroma to many dishes. Sake is often used alongside soy sauce and mirin in recipes like simmered dishes, teriyaki, soups, and marinades.

What Is Sake Used For?

Sake may not add bold flavor like soy sauce or salt, but it plays an essential supporting role. Here’s what sake does in cooking:

Takes away strong smells: When heated, the alcohol in sake helps remove fishy or meaty odors.
Makes food more tender: The alcohol in sake helps ingredients stay moist and prevents them from getting tough.
Adds natural flavor: Sake is rich in amino acids, which bring a gentle umami and mild sweetness to dishes.
Helps flavors soak in faster: Sake helps seasonings penetrate food more quickly, so even short cooking times give great flavor.

Types of Sake (for Cooking)

While there are many types of sake for drinking, the three most commonly used for cooking are listed below.

3 types of Japanese sake for cooking. — From left to right: cooking sake, junmai-shu, and cooking sake with salt.

Junmai-shu (純米酒)
Junmai-shu is pure rice sake made from just rice, rice koji, and water—no added alcohol or sugar. It has a rich, full-bodied flavor and is excellent for both drinking and cooking.
Cooking Sake (料理酒)
This type is made specifically for cooking and contains. It contains added salt, which means it’s not meant for drinking. However, it’s widely available and generally more affordable than junmai-shu.
Salt-free Cooking Sake (料理清酒)
This one’s also made for cooking, but without the added salt. It’s packed with amino acids and organic acids that boost umami and make your dishes taste richer. Since it doesn’t have salt, it gives you more control over the seasoning.

Comparing the Flavors

Let’s take a closer look at how they taste. While all three look nearly the same—clear and colorless—their flavors are quite different.

Junmai-shu has a gentle flavor with a subtle sweetness.
Cooking sake is distinctly salty due to the added salt.
Salt-free cooking sake offers a clean, light, refreshing taste.

💡 Not sure which one to choose?
I recommend junmai-shu for its clean flavor, natural sweetness, and aroma. But if you’re looking for a more budget-friendly option, cooking sake works fine. Just remember—it contains added salt, so be sure to reduce the salt in your recipe to keep the flavors balanced.

Where to Buy

You can find sake at:

Japanese grocery stores such as Mitsuwa
Online retailers such as Tippsy Sake
Large liquor stores

Japanese Sake Brands

If you’re new to sake, here are a few well-known brands to start with:

Gekkeikan (月桂冠): With over 380 years of history, Gekkeikan is one of Japan’s oldest breweries. Their paper-pack junmaishu is my go-to for cooking!
Hakutsuru (白鶴): One of Japan’s largest sake producers, Hakutsuru offers everything from everyday sake to premium bottles.
Dassai (獺祭): Known for its premium sake for drinking. Dassai offers a smooth, refined flavor that’s popular around the world. If you are nearby, check that out! They have a brewery in New York—worth a visit if you’re nearby!