Infused Sake Japanese cooking recipe


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1 (750 ml) bottle sake
1 cup fresh pineapple (peeled and sliced into rings OR 1 cup fresh mango-peeled, pitted, and sliced into chunks)

1In a 4- to 6-cup widemouthed jar, make sure it’s a jar you can seal, combine 1 bottle sake and 1 cup sliced fresh pineapple or sliced mango.
2Cover and put in refrigerator until sake has a subtle fruit flavor, about 1 week. Lift out fruit with a slotted spoon and discard.
3Serve cold-the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
4cook time is resting time.

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