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    Mirin is an essential ingredient in Japanese cuisine. It is a sweet rice wine, similar to sake, but with a lower alcohol and higher sugar content. It has a light golden colour and slightly thick consistency. Mirin gives dishes a sweet flavour and glazed appearance. It is an essential ingredient in teriyaki sauce and Japanese hotpot dishes.


    In the 18th century, mirin was consumed as a sweet sake or liquor by women among the upper classes, however today it is almost exclusively used as a cooking ingredient. Hon mirin is one of three varieties of mirin. It typically has an alcohol content of 14%, however most of the alcohol burns off during cooking. After opening, mirin should be kept refrigerated.

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