Peru has the largest Japanese population outside of Japan, and over time the Peruvians and Japanese have beautifully combined their cuisines.
Combine the sake, rice vinegar, soy sauce and lemon juice together in a bowl.
Place the smoked chilli flakes, basil, cumin and garlic purée in a food processor and blitz to a paste with the olive oil.
Add the olive oil paste to the wet sake mix and stir together.
This antichucho base will keep for two weeks in the fridge.