Mirin is a sweet rice wine from Japan made from glutinous rice. It typically has an alcohol strength of 14 degrees and is commonly used as a seasoning in Japanese cuisine.
How it is made
Mirin is made from alcohol, rice, and koji (a rice starter). Traditional mirin contains up to 50% sugar and has an alcohol content of typically 14 degrees. It has a golden amber color and a syrup-like consistency.
Types and styles
There are three types of mirin. 'Hon-mirin' (true mirin) is the classic sweet and alcoholic version. 'Shio-mirin' (salt mirin) is sweet and salty with minimal alcohol to avoid taxes. 'Shin-mirin' (new mirin) is a modern substitute with less than 1% alcohol but retains the classic flavor.
How it is served
Mirin is primarily used as a seasoning in Japanese cuisine, added at the end of cooking to give dishes a subtle sweet flavor with alcoholic notes, a rich aroma, and a glossy appearance. It is also used to remove unpleasant odors from food.
Adapted from the Russian Wikipedia article Мирин, available under CC BY-SA 4.0.