If it’s more about saving money, I recommend my own approach: cheap cooking sake.

I’ve never known it to go off, doesn’t need to be refrigerated, just add a tablespoon or two at a time for whatever tenderising, odour reducing, umami enhancing, flavour melding magic you need to happen. And it’s fairly neutral tasting as alcohols go so really versatile across different European and Asian cooking styles.

Pre-pandemic I would pick up a couple of 1.5 litre tetrabrik “bottles” of ordinary grog from a Japanese licor store or supermarket for about 800JPY/8AUD each. That would last me a year. As I can’t do that I’ve managed to get plastic bottles of cooking sake (which has salt added; lowers the tax). Morita brand is made in Japan and I’ve managed to find it at about 6GBP (11AUD) per litre in the U.K.
You should be able to get it cheaper in Australia. Hinode brand is very similar https://genkimart.com.au/product/cooking-sake-1l

I don’t get wine or brandy for cooking anymore and no sake ever goes to waste. Convenient and economical.