Help with sake for making Mentsuyu at home
I'm planning on making a basic Ramen sauce with this recipe I got:
200 ml (7 fl oz) soy sauce
100 ml (3½ fl oz) sake
100 ml (3½ fl oz) water
200 ml (7 fl oz) mirin
10 g (¼ oz) dried kombu
10 g (¼ oz) katsuobushi (dried bonito flakes)
My question is: what kind of sake should I use? Will the type of sake matter much?
I live in Stockholm, Sweden, and the sake supply is limited. My local shop has these brands & products available:
Akita Fuji Nigori
Nanbu Bijin Tokubetsu Junmai
Nanbu Bijin Junmai Ginsu
Geikkeikan Junmai Sake
Mikadomatsu Junmai-Ginjo
It's also possible to order less common ones but it's a slight hassle.
Sorry for being a total noob, perhaps this is a stupid question.