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1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan. Sake is also used frequently in cooking as an ingredient or for marinating foods.

Sake that has 30 percent of the rice grain removed is premium sake and is labeled junmai or honjozo sake.
If additional rice grain is removed, the sake is top quality and classified as ginjo or daiginjo sake.
Good quality sake should be served slightly chilled.

2. The Japanese word for salmon. Sake may be pronounced slightly differently, with a more elongated pronunciation, to avoid confusion with the wine beverage.

USDA Nutrition Facts

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