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Culinary Dictionary
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| Category: Drinks |
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| Term(s) | ||
Sake | ||
 Is rice liquor made by the action of a yeast like mold on rice. Sake acts to tenderize and enhance the flavor of foods. Note the pronunciation - it is not 'saki' but 'sake'.It is usually drunk warm. A small amount of sake, about one-half cup, is placed in a container (such as a jar, although special containers, called tokkuri are sold for this purpose in Japan) in a pan of warm water. The water is heated till shortly before the boiling point, and then the sake is poured into small cups. Sake may be stored indefinitely. |