Salted Mirin Wine

Salted mirin wine is a Japanese condiment made from fermented rice, similar to sake but with a sweeter flavor. It's produced by fermenting glutinous rice with rice koji and yeast, then adding a small amount of salt to stop the fermentation and enhance the flavor. This process results in a sweet, low-alcohol liquid with a rich umami taste.

Manufacturers use salted mirin wine primarily as a flavoring agent and sweetener in Asian cuisine. Its sweetness balances savory flavors, and its alcohol content helps tenderize meat and create a glossy finish on dishes. It's frequently found in marinades, sauces, glazes, and dressings, especially in teriyaki-flavored products.

Salted mirin wine is generally recognized as safe by the FDA when used as a food ingredient. It contains alcohol, but in typical culinary uses, the amount consumed is very small. JECFA has evaluated fermented rice products and set acceptable daily intakes for related compounds. Excessive consumption of alcohol can have negative health effects, but this is not specific to mirin wine.