SAKE blog

In Japanese culinary, Sake always come up as an ingredient.

Do you know why you need Japanese Sake in Japanese culinary and how different to the other alcohol? Also, there is Sake only for cooking called Ryorishu(料理酒) , and the content is slightly different to Sake for drinking.

This time, ikki deliver information about Sake in kitchen scene and their role.

What is a role of Sake in cooking?

Sake is used not only for the flavor. There are several purpose why we use Sake in cookings. Some of the purpose are as below;

• Removes or weaken the smell of ingredients
  • Sake is used to take bad smell away from meat or fish
• Soften ingredients
• Brings Umami and richness
• Makes the taste absorbs into ingredients more
• Makes the acidity milder
• Seasoning

Mostly, Sake has good effects on foods and the effect varies with different timing and situation you use Sake.

What is Ryorishu, Sake for cooking?

Honestly, all the Sake can be used for cooking, but there is a category called “Ryorishu”(料理酒) which means Sake for cooking.

Ryorishu is processed to make it ideal for cooking, and most of them has 2~3% of salt and some of them have syrup or other additives. It is easier for seasoning purpose, but you need to know to avoid too much saltiness in food.

According to Japanese Tax Law, Ryorishu(if sake is in the category) has to be undrinkable. As breweries make them undrinkable the tax on Ryorishu is slightly cheaper than normal Sake.

What kind of Sake is ideal for cooking?

As a consequence, Ginjo kind Sake is not ideal for Sake for cooking.

As you know, when breweries brew Ginjo Sake they polish rice very much. In this polished leftover, they contains complexity and it brings Umami or richness in foods. Ginjo Sake is too clean and clear, so not much effects to foods comparing with Futsushu, Honjozo or Junmai.

Hope you learn.

See you in the next article!

Author: Yutaro Kobayashi

President & CEO, Kobayashi Junzo Shoten Co., Ltd.

Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.

While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.

I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.

Thank you for reading, and I look forward to connecting with you.