There is a recipe for Braised Pork in Soy Sauce I am interested in trying (I have added a link to it at the bottom of the page for reference). I am curious as to suggestions for what to use for the rice wine called for in it. How important do you think the rice wine is? Is an inexpensive saki a good way to go or should I seek out something else? Also, what might be some suggestions for substitutions? I do not think that sherry is really a good option as it's flavor structure is just too distinct.