Sonny I'm not sure about the sake as I've never used it a sauce. But it should use the same as any rice wine, but with a change in flavor. Back when I drank I loved warm sake, so if it's any good I'd say drink it and use a sweet rice wine, mirin or ponzu. What are you using for a thickener? I prefer corn starch. For these types of sauces I like them really thick so they stick to the food well even when hot.