Looking for some tips on what brand of cooking michiu to use. I have the Lily brand right now, but, the fact it says its not for sale for drinking kind of scares me. Also, the only other review I found of it says it tastes like industrial alchohol. The ~$2 for a big bottle price point is a little off putting as well. I wouldn't want to cook with really crappy white wine, so why would I want to use crummy michiu. I live in SF, so I think I have access to fairly good selection.