Originally Posted by LapLap

I don’t make fish tacos but Japanese sake is a given with any fish I make. If it’s not used to marinade the fish, it will feature in the cooking seasonings, and even in a cream stew/chowder it will end up in the white sauce.
Problem is that I normally bring back about 4 litres (just under a gallon) from our annual visits to Tokyo - ridiculously cheap there - and go through it over the year. Had to cancel our last trip and have been making do with decent - but HEAVILY discounted - Sherry. Don’t use wine as it goes off much more quickly.