On Thu, 04 Jun 2009 13:13:04 -0400, Jean B. wrote:
> blake murphy wrote:
>> On Wed, 3 Jun 2009 09:02:39 -0700 (PDT), wrote:
>>
>>> ShaoXing rice wine (not cooking wine, no salt added, likely only
>>> available if your Asian market can sell wine)
>>
>> shaoxing without the salt added has been damn hard to find in the d.c.
>> area. but as you say, it may be because the don't want to fool with
>> getting a beer/wine license.
>>
>> your pal,
>> blake
>
> Virtually impossible in the Boston area too. I confess that I now
> just use sake.
i've been using the salted stuff, but i'm tempted to go back to dry sherry.
is there enough alcohol in sake that it keeps well?
your pal,
blake