Sake is a Japanese beverage brewed from rice, but it's not just for drinking, it's a magical elixir that can make your cooking taste better.
The protein in rice, breaks down during fermentation into amino acids which gives food the taste of umami.
Sake has a mild fruity flavor that compliments a wide variety of ingredients without overpowering them. This makes it a natural fit for delicate Japanese cuisine, but it can also be used to enhance the taste of Western dishes as well.
Sake is not as acidic as wine, so it won't make foods you cook with it taste sour.