Is salted sake vegan?

Salted sake is a Japanese fermented rice wine to which salt has been added, often referred to as cooking sake or ryorishu in Japanese. It is produced by fermenting polished rice, water, yeast, and koji mold, followed by the addition of salt to make it unfit for recreational drinking, which alters its tax classification in many countries. Food manufacturers use salted sake as a tenderizer, flavor enhancer, and seasoning in prepared meals, marinades, simmered dishes, broths, and bottled Asian sauces.

Salted sake is considered possibly vegan because of the fining agents that may be used during the clarification stage of manufacturing. The base ingredients of rice, water, and fungal cultures are completely plant- and mineral-based, but traditional alcohol clarification can involve animal-derived processing aids. Common animal sources include gelatin, derived from animal skin and bones, and isinglass, which is obtained from the swim bladders of fish. Alternatively, producers may clarify sake using animal-free fining agents such as bentonite clay, diatomaceous earth, and activated carbon, or they may use mechanical filtration alone. Because food labeling laws generally do not require processing aids to appear on ingredient lists, checking for a certified vegan label or contacting the manufacturer is necessary to confirm whether a product is vegan.