• Hon Mirin: Sweet, rice aroma; used for sweetening/tenderizing. • Cooking Sake: Winey, spicy; used for deodorizing/enhancing aroma.

• Purpose: Cooking sake enhances flavors/eliminates odors; drinking sake is for consumption. • Alcohol: Cooking sake has lower alcohol (10-15%); drinking sake has higher (15-20%). • Ingredients: Cooking sake may include salt/sugar; drinking sake is pure rice. • Flavor: Cooking sake is savory; drinking sake ranges from ...

Advised to avoid; use non-alcoholic alternatives or prolong cooking to evaporate alcohol.

Yes, it typically has 13-14% alcohol, but most evaporates during cooking, leaving minimal residue.

24 months unopened; store cool (10-20°C). After opening, refrigerate and use within 3 months to prevent oxidation.