Editing Mirin (section)

==Types==
Three types of products are marketed as ''mirin''. The first is ''hon mirin'' (literally: true mirin),<ref>{{cite book|last=Yamaguchi|first=Roy|author2=Joan Namkoong |author3=Maren Caruso |title=Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen|publisher=Ten Speed Press|date=2003|page=19|isbn=978-1-58008-454-3|url=https://books.google.com/books?id=E1GFkVQac-YC&pg=PA19}}</ref> which contains about 14% alcohol and is produced by a 40-to-60-day [[mashing]] ([[saccharification]]) process.<ref name="ZMK">{{cite web|url=http://www.honmirin.org/page/info.html|script-title=ja:本みりんの知識|trans-title=About ''hon-mirin''|publisher=全国味淋協会 (literally:Japan Mirin Association) |access-date=10 August 2013|language=ja}}</ref> The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.<ref name="TaiwanNews">{{cite news|url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |title=Diversified uses of Mirin |work=Taiwan News |access-date=7 January 2009 |archive-date=21 December 2008 |archive-url=https://web.archive.org/web/20081221170622/http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |url-status=dead }}</ref>

The third are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin),<ref>{{cite book|last=Telford|first=Anthony|title=The Kitchen Hand: A Miscellany of Kitchen Wisdom|publisher=Allen & Unwin|date=2003|page=153|isbn=9781865088907 |url=https://books.google.com/books?id=n0m46biu3ecC&pg=PA153}}</ref> or ''mirin-fu chomiryo'' (literally: mirin-like seasoning),<ref name="Shimbo77">{{cite book|last=Shimbo-Beitchman|first=Hiroko|url=https://archive.org/details/japanesekitchen20000shim/page/77/mode/1up?q=%22synthetic+mirin%22 |url-access=registration |via=archive.org |title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|date=2000|publisher=Harvard Common Press|others=Ming Tsai|isbn=978-1-55832-177-9|page=77}}</ref> which are substitutes not actually ''mirin''.<ref name="JapanTimes2014">{{Cite web |url=https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |title=Why not add a little booze? |date=2014-05-20 |website=[[The Japan Times]] |last=Itoh |first=Makiko |archive-url=https://web.archive.org/web/20140523004246/https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |archive-date=2014-05-23 |url-status=live |url-access=subscription}}</ref> They are blends of sweetener [[glucose syrup|syrup]]s, [[flavoring]]s such as [[Kōji mold|kōji]] extracts, and [[flavour enhancer]]s.<ref name="ZMK"/> They contain less than 1% alcohol.<ref name="ZMK"/>

The term or trade name ''aji-mirin'' (literally: taste mirin) can mean various things, such as salt mirin,<ref>{{Cite web |url=https://www.kikkoman.com/en/cookbook/glossary/mirin.html |title=Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin) |access-date=2024-04-29 |archive-url=https://web.archive.org/web/20240305134629/https://www.kikkoman.com/en/cookbook/glossary/mirin.html |archive-date=2024-03-05 |url-status=live |publisher=[[Kikkoman]]}}</ref> synthetic mirin,<ref name="Shimbo77"/> or ''mirin''-like seasonings.<ref name="JapanTimes2014"/>