Food · Sweeteners
Ryōri-sake (Cooking Sake)
料理酒 (Ryōri-sake)
Also known as: Ryōri-sake, Cooking sake, 料理酒, Cooking-grade sake
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| Category | Food |
|---|---|
| Japanese labeling name | 料理酒 |
| Common Japanese notations | 料理酒, クッキングサケ |
| Origin | Sake produced specifically for cooking applications; salt added (typically 2-3%) so the product can be sold without alcohol-tax registration as a 'seasoning' rather than alcoholic beverage; major Japanese brand Daishōjō and Hakushu |
| Typical functions | Cooking application — distinct from drinking sake, Removes fishy odor, tenderizes, adds umami |
| Regulatory status in Japan | Standard food labeling. **High salt content (2-3%) is intentional regulatory feature** — cooking sake with salt is sold without alcohol-tax registration. Real drinking sake without salt is alcoholic-beverage-regulated. |
Ryōri-sake (料理酒) is sake produced specifically for cooking, with salt (typically 2-3%) added so the product can be sold as 'seasoning' without alcohol-tax registration.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Bottled ryōri-sake retail
Ingredient profile
Sake with added salt for cooking-grade positioning.
OEM applications
Cooking applications — removes fishy odor, tenderizes, adds umami.
For OEM: cooking sake production OEM, private-label.
Regulatory classification in Japan
Standard food labeling. High salt 2-3%. Distinct from drinking sake (alcohol-regulated).
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine channels. |
|---|---|
| USA | Established US Japanese-cuisine retail. |
| China | Established trade. |
| Korea | Niche specialty positioning. |
Market reference formulations
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Quick answers
- What is Ryōri-sake (Cooking Sake)?
- Ryōri-sake (料理酒) is sake produced specifically for cooking, with salt (typically 2-3%) added so the product can be sold as 'seasoning' without alcohol-tax registration.
- What is the regulatory status of Ryōri-sake (Cooking Sake) in Japan?
- Standard food labeling. **High salt content (2-3%) is intentional regulatory feature** — cooking sake with salt is sold without alcohol-tax registration. Real drinking sake without salt is alcoholic-beverage-regulated.
- What products typically use Ryōri-sake (Cooking Sake)?
- Bottled ryōri-sake retail
- Where does Ryōri-sake (Cooking Sake) come from?
- Sake produced specifically for cooking applications; salt added (typically 2-3%) so the product can be sold without alcohol-tax registration as a 'seasoning' rather than alcoholic beverage; major Japanese brand Daishōjō and Hakushu
- What is the INCI / JSCI labeling name for Ryōri-sake (Cooking Sake)?
- JSCI: 料理酒
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 料理酒
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.