Value Village ／ Food & living
This answer is a draft. It stays unpublished until legal review and source verification are complete.
Mirin (sweet rice seasoning) and cooking sake are basic seasonings in Japanese cooking, but they are hard to find and tell apart outside Japan. Even in Japan, many people do not know the difference between "hon-mirin" and "mirin-style seasoning". What separates them is how the Liquor Tax Act classifies them, and that decides where they are sold, how they are stored and how much salt they add.
| Type | Alcohol | Category | Features | Once opened |
|---|---|---|---|---|
| Hon-mirin (本みりん) | About 14% | Liquor (Liquor Tax Act) | Made from glutinous rice, rice kōji and shōchū spirit. Gives gloss, depth and stops food falling apart while simmering. Sometimes needs nikiri (boiling off the alcohol) | Room temperature is fine (away from direct sunlight), about 3 months |
| Mirin-style seasoning (みりん風調味料, mirin-fū chōmiryō) | Under 1% | Food | Sugars, seasonings and acidulants imitate the flavour. No nikiri needed. Almost no salt | Refrigerate (high in sugar and spoils easily); use soon after opening |
| Fermented seasoning, mirin type (発酵調味料 みりんタイプ) | About 8–14% | Food (salt added so it cannot be drunk; no liquor tax) | Close to hon-mirin but about 2% salt. Reduce the salt in the recipe | Room temperature is fine |
| Type | Salt | How to use |
|---|---|---|
| Cooking sake (料理酒, ryōri-shu; salted) | About 2–3% salt added so it cannot be drunk (no liquor tax, cheap) | Reduce the salt in the recipe. A recipe that says "sake" normally assumes unsalted |
| Sake (清酒, seishu / nihonshu) | None | Follow the recipe. Sold as liquor |
[Verify] Check the alcohol strengths and categories against the Liquor Tax Act and the National Mirin Association's materials, and the salt figures against product labels.
Without alcohol, it does less to stop food falling apart or to mask odours, and its sugar profile differs. It works as a substitute for gloss and sweetness. Add "mirin-style" at the end of cooking.
Most of the alcohol is driven off by cooking, but for dishes that are not heated (dressed salads, dressings) the standard step is nikiri (boil it briefly in a small pan to drive off the alcohol). Take care for pregnant women, children and anyone about to drive.
Salted cooking sake is about 2–3% salt. Replacing "1 tablespoon of sake" in a recipe with cooking sake adds roughly 1/8 teaspoon of salt, so you need to cut the salt elsewhere.
Hon-mirin keeps at room temperature thanks to its alcohol and sugar (avoid direct sunlight and heat). Refrigeration can make the sugar crystallise. Mirin-style seasoning, on the other hand, goes in the fridge.
Exported hon-mirin is handled as liquor because of its alcohol content, so it can be hard to find in some countries. Mirin-style seasoning is classed as a food and travels more easily. A known substitute is sugar plus sake (or water) to supply the gloss and sweetness.
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https://www.nta.go.jp/taxes/sake/
https://www.honmirin.org/
https://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
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