Soeos Mirin, Japanese Cooking Wine, 16.9 fl oz (Pack of 1), Mirin Rice Wine, Authentic Natural Sugar Sweet Rice Cooking Wine for Cooking, Condiments, Seasoning Homemade Sauces, Japanese Seasoning

Soeos Mirin Japanese Cooking Wine is a fantastic addition to any kitchen, especially for those who love Japanese cuisine. This mirin has a well-balanced sweetness that enhances the umami flavors of dishes without being overpowering. It works beautifully in teriyaki sauces, glazes, and marinades, providing that authentic depth of flavor essential in Japanese cooking.One of the standout features of this mirin is its smooth taste and mild acidity, which helps tenderize proteins while adding a subtle, natural sweetness. Unlike some lower-quality mirin alternatives that taste overly sugary or artificial, Soeos delivers a refined and well-rounded profile. It pairs well with soy sauce and miso, making it a versatile ingredient for a variety of recipes, from stir-fries to broths.The packaging is convenient, with a secure cap that prevents leaks, and the 16.9oz bottle offers a good quantity for regular use without taking up too much pantry space. Additionally, the price point is reasonable, making it an excellent choice for home cooks looking for quality without overspending.A potential downside is that this mirin contains added sugar and salt, so those looking for a more traditional hon-mirin (which naturally ferments to produce sweetness) may prefer another option. However, for most cooking needs, this mirin performs exceptionally well.Overall, Soeos Mirin is a great value product that enhances Japanese dishes with its balanced sweetness and umami depth. Whether you’re a beginner or an experienced cook, this mirin is a solid choice for your pantry.

Very tasty rice vinegar. Goes well on salads and in dressings etc

Good quality

Great value, great taste

Bought this because my wife has celiac and needed something gluten free. I used it and she didn’t get sick so that’s the biggest sales point for us. Tastes good! Would buy again.

This mirin is excellent—it's not too sweet and doesn't leave a dry or bitter aftertaste. I've been using it in various dishes as a substitute for sugar. However, it's important to consider the type of dish you're making. For example, if I'm preparing sweet and sour chicken, I still add some brown sugar, but I reduce the amount to half of what the recipe calls for. In stir-fry dishes, I skip the sugar entirely and use this mirin instead, typically around a teaspoon or more, depending on my preference.Edit: For some elderly folks who want lower sodium intake, I simply use less of the low-sodium soy sauce with a pinch of chicken bouillon powder; remember less is better. Happy culinary

I use in asion cooking ,I've used some that is more expensive this works great

Very flavorful.