Sake is a Japanese rice wine brewed in a similar style to beer. It can be served chilled or slightly warm in a porcelain or glass vessel, depending on the style of sake, and is used ceremonially in Japan throughout the year. Today, sake cocktails are common, often incorporating spirits with the rice wine, and the ingredient is widely used in cooking. We think it makes a lovely accompaniment to Asian-influenced dishes, and we 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 food and cocktail recipes, plus standout sake makers, in Food & Wine's guide to sake.