Sake vs. Mirin — What's the Difference?

Enjoyed in various temperatures.

A sweet Japanese cooking wine.

A traditional Japanese rice wine.

Lower in alcohol than sake.

Made by fermenting polished rice.

Not for direct consumption.

Served at ceremonies.

Essential for Japanese cuisine.

Used in cooking to add depth.

Adds a glossy finish to dishes.

Sake, also spelled saké ( SAH-kee, SAK-ay, also referred to as Japanese rice wine), is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes.

Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake, but with a lower alcohol content and higher sugar content.

Purpose; motive

A sweet Japanese rice wine used especially in cooking.

Advantage; good

A form of Japanese rice wine, less alcoholic than sake and used in cooking.

Personal benefit or interest; welfare

A Japanese alcoholic beverage made from fermented rice.

Cause, interest or account

Purpose or end; reason

The benefit or regard of someone or something

Contention, strife; guilt, sin, accusation or charge

Final cause; end; purpose of obtaining; cause; motive; reason; interest; concern; account; regard or respect; - used chiefly in such phrases as, for the sake of, for his sake, for man's sake, for mercy's sake, and the like; as, to commit crime for the sake of gain; to go abroad for the sake of one's health.

A traditional alcoholic drink of Japan. It is made from rice.

A reason for wanting something done;

Japanese alcoholic beverage made from fermented rice; usually served hot

The purpose of achieving or obtaining;

Sake is primarily a beverage enjoyed for its wide range of flavors, but it is also used in cooking to add depth and umami.

Sake is similar to wine in that it is an alcoholic beverage made through fermentation, but it is made from rice instead of grapes and has a unique flavor profile.

Non-alcoholic versions of mirin, known as mirin-fu chomiryo, are available for those avoiding alcohol but still want the sweetness and flavor mirin provides.

Unlike sake, which has significant ceremonial use, mirin is primarily a culinary ingredient with no major ceremonial role.

While technically edible, mirin is not intended for drinking due to its sweet profile and is used almost exclusively for cooking.

Yes, mirin contains alcohol, but at a lower concentration than sake, making it less potent and more suited as a cooking ingredient.

Mirin can sometimes replace sake, especially in recipes requiring sweetness, but it cannot fully replicate sake's flavor and alcohol content.

Mirin adds sweetness, depth, and a glossy finish to dishes, balancing other flavors like soy sauce and contributing to the overall umami experience of Japanese cuisine.

Sake can be used with added sugar to mimic mirin's sweetness, but the result may not be identical due to differences in flavor and alcohol content.

Sake should be stored in a cool, dark place and consumed relatively soon after opening. Mirin, due to its higher sugar content, has a longer shelf life and can be stored similarly.

Yes, combining sake and mirin in cooking can add complex flavors, combining the umami and masking abilities of sake with the sweetness of mirin.

Mirin is used in a variety of Japanese dishes, from teriyaki sauce to miso glaze and sushi rice seasoning.

Sake's unique production process and ingredients (fermented rice) set it apart from other spirits, which are usually distilled and made from different base materials.

In moderation, sake can offer health benefits similar to other alcoholic beverages, such as heart health. Mirin, used sparingly in cooking, contributes minimal health benefits due to its sugar content.

The higher alcohol content in sake makes it suitable as a beverage, while mirin's lower alcohol and higher sugar content make it ideal for cooking.