Go to the Recipe: Shoyu Tare
I could be incorrect but the link for Sake, Dry is a link to cooking Sake.
Agreed. I would be very careful in using "cooking sake". It's generally an inferior sake that is then seasoned heavily with salt to stop people from drinking it. As a result you can end up with a heavily over seasoned dish/sauce. I find it much better to use a simple cheap sake that you can usually find in a liquor stores/supermarket, eg Gekkeikan Sake (that is actually brewed under license in California, in the US). Not so good to drink, but great for cooking, and no extra salt!
This is true, but for a tare (and for the ingredient quantities called for), it won't ruin the tare if you use cooking sake. That said, I typically use a dry sake I wouldn't mind drinking, and gekkeikan definitely works, too.
