Organic Mirin Salted

Mirin is a sweet rice wine used in Japanese cooking. It is made by fermenting glutinous rice, rice koji (a mold), and sometimes sake or shochu. Salt is added to mirin to prevent it from fermenting further and to enhance its flavor.

Manufacturers add salted mirin to provide a sweet, savory, and umami flavor to foods. It is commonly used in sauces, marinades, glazes, and dressings, particularly in Japanese and Asian-inspired dishes, to add depth and a subtle sweetness.

Salted mirin is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It contains alcohol and sodium, which are present in typical food amounts. JECFA has evaluated mirin and found it to be safe for consumption. No significant health concerns are associated with the typical consumption of mirin as part of a balanced diet.