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Substitutes for Sake in Cooking: The Best Alternatives (Alcoholic & Non-Alcoholic Options)

21 Apr 2021

Fine Dining Lovers

Editorial Staff

If you’re new to Japanese cooking, you may not have thought too much about cooking with sake yet. So what do you do if you stumble upon a recipe that calls for it and you don’t have any to hand?

All is not lost. Here, we’ll cover seven great alternatives you can substitute for sake in recipes, both alcoholic and non-alcoholic. Before you click here to begin your journey to sake connoisseurship and stock up on a few bottles for next time, let's get started.

Of course, each sake replacement has its own properties when it comes to cooking, so you first need to think about what sake is and its role in cooking.

What is Sake?

Sake is a Japanese wine made from polished rice. That means the rice has had its bran removed, giving sake a water-like clarity, as opposed to other rice wines, which are usually darker.

Sake’s tradition is ancient, dating back well over two millennia, and has evolved significantly since its origins. Techniques used in proto-sake drinks included treading the rice grains to remove the husks, as well as chewing up and spitting out the rice to begin fermentation—the enzymes in saliva began breaking down the starch into sugars, which then were converted into alcohol. Traditionally, sake was brewed in cedar trunks, though now the process uses ceramic or steel vats.

Another shift is how the fermented mash (called moromi) is pressed. The process is largely automated now, but some of the best sake is still made by placing the moromi in canvas sacks, and then pressing it in a compacting wooden box called a fune.

How Does Sake Compare to other Brews or Spirits?

Another interesting thing about sake – and, in fact, rice wines in general – is that its brewing process is much closer to that of beer than common grape wines. This means that starches are first converted to sugars, which are then fermented into alcohol.

Consequently, because rice is very starchy, sake is a fair bit stronger than your average grape wine. Its alcohol content is closer to that of fortified grape wines, such as sherry and vermouth (more on those later).

What Is Sake Used For in Cooking?

Sake is a Japanese rice wine made from polished rice, enjoyed for centuries as both a drink and a cooking ingredient. It’s often served warm in winter, while higher-quality varieties are best chilled to preserve their delicate aromas. You’ll also find sake specifically brewed for use in the kitchen.

In cooking, sake works much like white wine in Western cuisine. It:

Adds mild sweetness, acidity, and umami
Tenderizes meat and fish in marinades
Balances flavors in sauces, broths, and glazes

Because of these qualities, the best substitutes are those that mimic its alcohol content and subtle flavor, or replicate its acidity and sweetness without alcohol.

7 Sake Substitutes in Cooking

Alcoholic Substitutes for Sake

1. Shaoxing Wine (Chinese Rice Wine)

Sake is simply Japanese rice wine, so the most obvious sake replacement is, unsurprisingly, rice wine from somewhere else.

Huangjiu is a category of Chinese yellow wine made from rice or millet. One of the most easily attainable outside of China is called Shao Xing (or Shaoxing) wine, from the prefecture of the same name.

Shao Xing wine is essentially Chinese sake, although there are some differences that are noticeable when drinking. Firstly, because the rice it’s made from isn’t polished, it’s a brownish yellow colour, as opposed to clear like sake. It also contains a small amount of salt.

These differences don’t matter so much for cooking, but are worth bearing in mind in case you’re making a pale-coloured sauce or cooking for someone on a low-sodium diet.

Ratio: 1:1
Flavor: Nutty, slightly salty, darker than sake
Best for: Stir-fries, marinades, braises

2. Dry sherry

Sherry is a fortified wine made from grapes. To put it simply, that means it’s stronger than regular wine. In fact, its alcohol content is closer to that of sake, which is generally also stronger than grape wines.

Importantly, the flavour profile of dry sherry is also quite similar to sake. When used in cooking, you’re unlikely to be able to tell the difference. However, its darker colour is closer to that of Shao Xing wine.

You can also use sweet sherry if that’s all you have to hand, but then you really will be able to tell the difference. If the recipe already uses sugar or other sweetening ingredients, simply use less of it and make up the difference with your sweet sherry.

Ratio: 1:1
Flavor: Similar savory-sweet profile; rich and aromatic
Best for: Soups, stews, sauces, glazes

3. Dry vermouth

Here’s another good sake substitute that may have been sitting in your liquor cabinet for some time. Vermouth, like sherry, is a fortified grape wine.

The difference is that it’s also aromatised with botanicals. This is just as likely to add an interesting depth of flavour to your recipe as it is to throw the flavour profile completely off balance.

For that reason, you might want to experiment with dry vermouth in a meal for one before cooking for guests. And, unlike with the sherry, we’d also advise against using sweet vermouth – at least before you’re more experienced with it. There’s already a bit too much going on.

Ratio: Start 1:1, adjust to taste
Flavor: Crisp with herbal notes; can alter balance if overused
Best for: Seafood dishes, cream sauces

4. White Wine

Given how well dry vermouth and, particularly, dry sherry do in matching sake’s flavour profile – at least when it comes to cooking – it’s probably no surprise that white wine is also an option. Of course, its main advantage is in being easy to get hold of.

Again, a dry white wine is far and away your best option here, although a sweet white wine probably won’t ruin the recipe, as they don’t tend to be quite as sweet as sweet fortified wines.

Stronger, fuller-bodied white wines make a much better sake substitute too. Aim for a 13%+ Chardonnay, Semillon or White Rioja.

Ratio: 1:1
Flavor: Mild, acidic; fuller-bodied wines like Chardonnay or Semillon work best
Best for: General cooking, especially broths and marinades

Non-Alcoholic Substitutes for Sake

5. Kombucha

In lieu of sake, kombucha can add a similar acidity to your cooking, albeit without the distinctive alcoholic taste. Some people might view that as a good thing, however.

We’d recommend going for homemade kombucha though, as commercial kombucha brands are generally sweetened. You’ll also want to avoid any of the added flavours that are common in store-bought varieties, as these can mess with your recipe.

Ratio: 1:1
Flavor: Light acidity and tang; avoid sweetened or flavored varieties
Best for: Marinades, stir-fries, salad dressings

6. Water

OK, this one might raise an eyebrow, but water does have its uses as a sake replacement. Obviously, it won’t help you replicate the flavour of sake, but if the sake is being used primarily for consistency, then a flavourless liquid like water isn’t a bad option.

It may even be a very good option if you’re trying to avoid alcohol, or simply don’t like the taste of it in food. On that note, you can also use it to dilute the relatively strong flavour of our following suggestion...

Ratio: 1 cup water + 1 tsp sugar = 1 cup sake
Flavor: Neutral; adds liquid and a touch of sweetness
Best for: Soups, stews, braises

7. Rice Wine Vinegar

Rice wine vinegar is to sake what white balsamic is to white wine. The core flavours are there, just massively intensified.

You’ll need to dilute it to create a decent non-alcoholic proxy of sake (although we wouldn’t recommend drinking it as an aperitif) - 1 part sake to 3 parts water should get you pretty darn close to the equivalent amount of sake.

Ratio: 1 part rice vinegar + 3 parts water
Flavor: Bright, tangy acidity without alcohol
Best for: Sauces, marinades, light dishes

Mirin as a Substitute

Mirin is another Japanese rice wine, but it’s sweeter and lower in alcohol than sake. It can work in a pinch if you reduce other sweeteners in your recipe.

FAQs

Can I skip sake in a recipe?
Yes, but the dish may lose depth. Using a substitute will give better results.

Is mirin the same as sake?
No. It’s sweeter and less alcoholic, but usable with adjustments.

What’s the best non-alcoholic substitute?
Diluted rice vinegar or unsweetened kombucha.

How much should I use?
Most substitutes work in equal amounts (1:1), unless otherwise noted.

Conclusion

Sake adds depth, balance, and tenderness to Japanese cooking, but you don’t need it to create authentic, flavorful dishes. From Shaoxing wine and dry sherry to kombucha and diluted rice vinegar, these substitutes can easily step in. Choose the one that best fits your recipe — and enjoy the flavors without missing a beat.

Recipes with Sake

Eager to try cooking with sake (or one of the above substitutes) for the first time? Saveur has a whole host of recipes, from Hawaiian fried chicken to crispy pork belly with persimmons

The perfect ending to such meals would be to enjoy a mug of hot jasmine sake – the Japanese answer to mulled wine.

How to Make Sake at Home

Finally, here’s a little tip for the home-brewers among you. If you don’t have easy access to sake in your area, have you considered making your own sake at home? If you’ve ever brewed your own alcohol at home, then you already have the equipment. You’ll need: koji-kin (the specific mould that breaks starches into sugars in the fermentation process), saké yeasts, soybeans, a large bamboo rice steamer, an instant-read thermometer, aquarium thermometers, citric acid, two large food-grade containers with fermentation caps, quality Japanese rice, a fine cheesecloth, and a dehydrator wrapped in plastic. Once you have all the equipment in place, it's time to get started.

Learn how to make sake at home with our expert tips.

Fine Dining Lovers

21 Apr 2021

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