Ryorishu Yellow is a type of rice wine that is commonly used in Japanese cuisine to add flavor and depth to dishes. Like white wine, it should be treated gently and heated slowly to infuse its flavors into the dish. If added too close to the end of cooking, it can be sharp and overpowering.
This is a special type of sake that is lightly sweetened and seasoned with salt, which makes it unsuitable for drinking. However, it is perfect for cooking, as it adds a subtle sweetness and umami flavor to the dish.