Sweet Rice Wine

Sweet rice wine, also called mirin, is a traditional Japanese cooking wine made from glutinous rice, rice koji (a type of mold), and sometimes sake or shochu. It is fermented for a period, resulting in a sweet flavor and syrupy consistency.

Manufacturers use sweet rice wine primarily as a flavoring agent and sweetener in Japanese cuisine. Its mild sweetness and umami notes enhance dishes like teriyaki sauces, marinades, glazes, and soups.

Sweet rice wine is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It contains alcohol, but the amount is typically very low in finished food products. International bodies like JECFA have evaluated similar fermented rice products, but specific evaluations for sweet rice wine's safety in food may vary. Evidence does not suggest significant health concerns at typical consumption levels.