Sake

Sake is a Japanese rice wine brewed in a similar style to beer. It’s typically served slightly warm in a porcelain bottle, used ceremonially in Japan throughout the year. We think it makes a lovely accompaniment to Asian-influenced dishes, and we also love to add sake to fresh mussels, marinated beef ribs and steamed chicken. Marinate strip steak in a sake-based sauce along with garlic, mirin, shredded carrot and soy sauce. This marinade is perfectly intense, and gets a hint of sweetness from the carrot. Sake also pairs wonderfully with seafood. Toss enoki mushrooms with sake, rice vinegar, garlic and ginger for a savory side dish that’s incredible alongside seared tilapia. Find these recipes and more in Food & Wine’s excellent guide to sake.

Most Recent

Add Sake To Your Beauty Regimen

Rice wine is appearing more than ever in beauty treatments around the globe. 
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5 Sakes to Drink Now

Elliot Faber, co-author of Sake, recommends five favorite bottlings from great Japanese producers.
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How to Become a Sake Samurai

F&W’s Megan Krigbaum embarks on a sake adventure that takes her from a cooking-school party to a mixology den.
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Tips for Drinking Sake Over the Holidays

Timothy Koenig has run the sake program at Yusho in Chicago for the past four years. He’s a certified advanced sake professional, which means that he’s studied and traveled in Japan and passed a test that only 125 other people in the US have. Although he works in a Japanese-inspired restaurant, he’s constantly looking for off-kilter pairings, like cheese, oysters and even Italian food. Here, his best sake tips.
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More Sake

Sake Slush is the New Slurpee

For the most part, sake is drunk either hot or cold. But when it’s sweltering outside there’s a better way: frozen.
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The Sake Equivalent to Beaujolais Nouveau

In the spring, a young man’s fancy may turn to thoughts of love, but a young sake sommelier’s fancy turns to thoughts of namazake—the fresh, unpasteurized sake also know as draft sake that breweries release in early spring.
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