Sake

Opened bottles should be refrigerated and used within 1–2 weeks. Unopened bottles keep for 6–12 months in a cool, dark place. Some varieties age well; check the label for specific guidance.

For cooking, use 'sake for cooking' (aji-sake) or dry table sake—avoid premium drinking sake in the pan.

Heating sake drives off alcohol; a brief simmer (1–2 minutes) is often enough in braises or sauces.

A splash of sake adds umami and balances rich or fishy flavors without making food taste alcoholic.

Store opened bottles upright in the fridge to slow oxidation.

Using premium drinking sake for cooking—it's wasteful and the subtle flavors are lost to heat.

Adding sake too early and not allowing enough time for alcohol to cook off in slow-cooked dishes.

Confusing sake with mirin (a sweet rice condiment) or rice vinegar—they have very different flavor profiles.