Mirin

Mirin is a clear, pale-golden Japanese sweet rice wine used for cooking. It tastes gently sweet with a mellow, sake-like aroma and adds gloss and mild caramel notes to glazes, marinades, and pan sauces; when reduced it forms a lacquered sheen. Sold as hon mirin (true mirin) and aji-mirin (seasoning), with varying alcohol and sweetness.\n\nOriginally a sipping liqueur in Japan, it became a kitchen staple during the Edo period and spread through Japanese cuisine in tare, teriyaki, and simmered dishes. Hon mirin is brewed from rice, koji, and distilled spirit, while aji-mirin is a modern low-alcohol product sweetened during processing.