Mirin Wine

Mirin is a sweet rice wine used in Japanese cooking. It is made from glutinous rice, rice koji (a mold), and shochu or sake. The mixture is fermented for several weeks, creating a sweet, syrupy liquid.

Mirin adds a subtle sweetness and a glossy sheen to foods. It is commonly used in marinades, glazes, sauces, and dressings, particularly for fish, poultry, and vegetables. It also helps to tenderize meat and mask odors.

Mirin is generally recognized as safe (GRAS) by the FDA for use in food. It contains alcohol, but the amount is typically very low in the finished product. JECFA has evaluated mirin and established a Group Acceptable Daily Intake (ADI) for flavoring agents, which includes mirin. Evidence does not suggest adverse health effects from typical consumption.