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

This Unpasteurized Sake Is the Freshest, Funkiest Sip of Spring
Celebrate the end of winter with an aged namazake, the natural wine of the sake world.
7 Bottles that Put Sicily on the Map of Trendy Wine Regions
From wine rebels on Mount Etna, in Vittoria and beyond.
Add Sake To Your Beauty Regimen
Rice wine is appearing more than ever in beauty treatments around the globe. 
5 Sakes to Drink Now
Elliot Faber, co-author of Sake, recommends five favorite bottlings from great Japanese producers.
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.

More Sake

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.
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.