Mirin

Mirin is a sweet Japanese condiment prepared by fermenting steamed glutinous rice, koji mold, and shochu spirit with Aspergillus species. Used predominantly in Japanese cuisine, it adds gloss, gentle sweetness, and umami depth to teriyaki, simmered dishes, dipping sauces, and sushi rice, with about 14 percent alcohol that mostly cooks off while the sugars remain. Commercial mirin-style seasonings with lower alcohol and added sweeteners exist, but true hon-mirin follows the traditional months-long fermentation. Quality is judged by sweetness, clarity, aroma, and balance, and like other fermented seasonings it keeps well thanks to its alcohol and sugar content.