Cooking sake, also known as mirin, is a versatile ingredient in Japanese cuisine. It is commonly used to enhance flavors in marinades, sauces, and glazes. Understanding how cooking sake is made can provide insights into its unique qualities and why it is preferred for culinary purposes.
Cooking sake can be brewed from low-grade rice, which is typically less expensive than the premium rice used in drinking sake. The rice is polished to remove the outer layers, exposing the starchy core. This polished rice is then washed and soaked in water to prepare it for the fermentation process.
To start the fermentation, koji (a type of mold) is added to the rice. Koji plays a crucial role in breaking down the starches into sugars, which can be converted into alcohol during fermentation. The koji-rice mixture is incubated in a warm environment, allowing the mold to work its magic.
After the koji has done its job, yeast is introduced to the mixture. The yeast converts the sugars into alcohol through the process of fermentation. This creates a sake with a relatively low alcohol content, typically around 14-20%. However, for cooking sake, additional alcohol may be added to increase its shelf life and stability.
Once the fermentation is complete, the liquid is pressed to separate the solids from the sake. This raw sake is then pasteurized to stabilize the flavor and prolong its shelf life. Pasteurization involves heating the sake to a specific temperature and holding it there for a period of time, which helps to eliminate any remaining active yeast or bacteria.
At this stage, cooking sake can be further processed to enhance its flavor and aroma. Amino acids and sugars may be added to give it a sweeter profile, which can enhance the taste of various dishes. These additions also contribute to the unique flavor profile of cooking sake, making it distinct from drinking sake.
Finally, to increase the volume of cooking sake, it may be diluted with water. This not only makes it more economical but also reduces the alcohol content, making it suitable for cooking purposes. The dilution process is carefully controlled to maintain the desired balance of flavors and alcohol content.
In my experience as a sommelier and brewer, cooking sake offers a range of benefits in culinary applications. Its affordable price makes it a budget-friendly option for cooking, while its unique flavor profile adds depth and complexity to dishes. Personally, I enjoy using cooking sake in various recipes, from teriyaki glazes to stir-fry sauces, as it imparts a delightful umami taste and helps to tenderize meat.
To summarize, cooking sake is made by fermenting low-grade rice with koji and yeast, followed by pressing, pasteurization, and optional additions of amino acids, sugars, and additional alcohol. Dilution with water is also common to increase volume and reduce alcohol content. This process results in a versatile ingredient that adds depth and flavor to a wide range of dishes in Japanese cuisine.