There's nothing better than starting dinner with sake being poured until it gently flows over the edge of the glass onto the plate below welcoming you to all the flavors to come.
Sake is not only wonderful to drink, it is a major part of Japanese cuisine and a versatile culinary tool. It is one of the three key ingredients of Japanese simmered dishes called nimono. The other two ingredients are mirin (sweet rice wine) and soyu (soya sauce).
It can be used as a meat tenderizer, used in Papillote, steamed dishes, simmered dishes. In western food it can be an interesting substitute for wine and can be served as a cocktail or by itself.
So, weather you prefer your sake sweet or dry or anywhere in between, it is a exciting and limitless component to your culinary arsenal.