or rice wine is enjoyed as a drink,
but often used as an ingredient for Japanese dishes. Sake is used to
unfavorable smell, and to magnify the taste of the ingredients as well.
single rice barrel rice wine or jyunmai shu is used for cooking. Other
such as the ginjo and daiginjo are thicker, and stronger in taste,
enjoyed as a drink.
manufacturers mix barrels, and add
distilled alcohol, rice flavorings, and sugar to cut costs. These low
rice wines are not suitable for cooking or drinking since they do not
true fermented rice flavorings that help accentuate the flavors of the