Generally any cheap sake would do. For example, Junmai, Ginjo, or Honjozo or Futsushu (every day sake with no published polish ratio of the rice) and you’re likely not going to add a lot. If you are near an Asian supermarket you might be able to find cheap commercial brands like Hakutsuru (white crane). When you cook the alcohol will evaporate anyway. Even something like Gekkeikan Sake (eg. from Total Wine and More), or what you can find cheap at Chinese supermarket that’s not Nigori, and the likes of Nijiya, or Mitsuwa will suffice for some casual dishes at home.
But if you want something very high quality and do stuff like sake steamed clams or fish that’s of good quality, and care more about the outcome and taste from the sake’s umami imparted to the food, then invest in this bottle which is one of the best on the market and have it sent to you. This one you could taste by itself, it is quite sweet interestingly, but fantastic for cooking.