Mirin is Japanese rice wine used to give sweet umami flavor to sauces, dressings, broths, marinades, and glazes. It is a product made agave for honey substitute a result of the fermentation process of distilled rice liquor, steamed glutinous rice, and cultured rice. This mixture is left to ferment from two months to several years. If it is fermented longer mirin will have a stronger flavor and darker color.
There are three common types of mirin. Mirin is high in sugar but low in alcohol. If you want to cook a recipe that calls for mirin, however, you can’t find it in the store you can use some other products as its substitute. Sake, rice vinegar, sherry, balsamic vinegar, Chinese cooking wine, vermouth, white wine, marsala wine, and white grape juice make great substitutes for mirin.
