Editing Mirin

Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.[1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.

Three types of mirin are common. The first is hon mirin (literally: true mirin),[2] which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process.[3][4] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.[5] The third is shin mirin (literally: new mirin),[6] or mirin-fu chomiryo (literally: mirin-like seasoning),[7] which contains less than 1% alcohol, yet retains the same flavor.


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[[Category:Condiments]]