TAKARA, Hon-mirin, sweet rice wine for cooking (cooking wine)
Sticky rice, rice, alcohol, maltose syrup
Alc. 13.0% Vol.
Mirin is made from glutinous rice and rice koji (rice malt) as the main ingredients and matured slowly. It gives an elegant sweetness, shine, umami (savoriness), and richness to the food and brings out the flavors of the ingredients.
Alcohol content: 12.5 degrees or more, less than 13.5 degrees
Mirin is in general known as a cooking alcohol added with sugar and seasoning. Mirin softens meats and fishes, removes fishy smell, adds extra shine to the meals. It is commonly used in Korean and Japanese cuisines to add extra flavor to the food, but too much mirin could make the dishes too sweet.