The myriad ways to enjoy sake as a potent cooking ingredient is highlighted with Sakamushi “sake steaming”. At this point in the season in Denmark, a combine of blue mussels with wild garlic and spring cabbage makes sense. Steamed with a dash of junmai sake, the mussels take on a new rich sweetness and amplified sea aromas. Enjoy them as they are. On the following evening take the remaining juicy, mussel liquid, reduce it a little and combine with Linguine pasta to absorb. Add a few drops of thick Shoyu and top with fresh shavings of Katsuobushi. Chilled junmai sake in the glass completes the umami-latent affair.