Discover the difference between sake and mirin—two essential ingredients that add depth, flavor, and authenticity to Japanese cooking.
If you’ve browsed Japanese recipes, you’ve likely seen sake and mirin listed again and again. These pantry staples often work as a pair, quietly building flavor in both everyday meals and special dishes.
From Chicken Teriyaki and Chawanmushi to Sukiyaki Recipe, sake and mirin help enhance aroma, balance seasoning, and give dishes their signature Japanese taste.
So what’s the difference between them? Can you swap one for the other? And why are they so important? Let’s take a closer look.
What is Sake?
Sake (酒), pronounced SAH-keh (not “saki”), is a traditional Japanese alcoholic beverage made from fermented rice and water. Although it’s often called Japanese rice wine, sake is brewed more like beer. The rice starch is converted to sugar, then fermented into alcohol.
Benefits of Sake in Cooking
Sake isn’t just for drinking. In cooking, it:
- Helps remove odors from meat and fish
- Adds moisture and helps tenderizes proteins
- Adds a mild, natural sweetness
- Enhances aroma and depth, similar to wine in Western cooking
- Contributes fermentation-based umami compounds
Types of Sake
Like wine, sake ranges from dry to sweet and light to full-bodied. While premium sake is great for sipping, inexpensive drinking sake works perfectly for cooking.
- Tip: Use drinking sake instead of cooking sake, which often contains added salt.
Sake Substitutes
- Closest matches: Dry white wine (such as Sauvignon Blanc and Pinot Grigio), dry sherry, or Chinese rice wine
- Non-alcoholic option: Water or dashi (especially for steaming or sauces)
- You can read more on our pantry page: Sake
What is Mirin?
Mirin is a sweet rice wine used mainly for cooking. It has lower alcohol and more natural sugar than sake. Alcohol content ranges from about 1–14%, and most of it cooks off.
MIrin’s gentle sweetness balances salty ingredients like soy sauce and miso. It also gives dishes a beautiful glaze.
Benefits of Mirin in Cooking
Mirin helps to:
- Add gentle sweetness without tasting sugary
- Mask strong fishy or gamey odors
- Keep meat tender
- Improves flavor absorption in simmered dishes
- Create a glossy glaze, especially in teriyaki dishes
Types of Mirin
There are four main types:
- Hon Mirin (本みりん) – Traditional and authentic (about 14% alcohol)
- Mirin (みりん) – Commonly labeled and used in Japan
- Mirin-like condiment (みりん風調味料) – Lower alcohol, added sugar, and additives
- Mirin-type condiment (みりんタイプ調味料) – A broad category with mixed contents
- Use hon mirin whenever possible. It costs more, but the flavor is deeper and more authentic.
- Read more on our pantry page: Mirin (Japanese Sweet Rice Wine)
Mirin Substitutes (Including Halal Options)
- With sake: 1 tablespoon sake + 1 teaspoon sugar (3:1 ratio)
- Alcohol-free / Halal: Use the same ratio with water + sugar, or try non-alcohol Mizkan Honteri Mirin from Japanese or Asian grocery stores
Key Differences: Sake vs. Mirin
| Feature | Sake | Mirin |
|---|---|---|
| Alcohol Content | Higher (about 12–15%) | Lower (about 1–14%) |
| Sugar Content | Low | High (natural sweetness) |
| Primary Use | Drinking and cooking | Cooking only |
| Main Role | Adds umami and aroma, tenderizes | Sweetens, glossy glazes, balances |
| When to Add | Early in cooking | Later in cooking or untreated |
Cooking Tip: If you substitute mirin for sake, reduce other sweeteners to keep flavors balanced.
Where to Buy Sake and Mirin
In the U.S., you can find both at:
- Japanese or Asian Grocery Stores
- Liquor stores with international sections (such as Total Wine, Whole Foods, or Target)
- Online Japanese and Asian Ingredient Shops
- The Just One Cookbook Amazon Storefront
Recommended Brands
- Sake: Takara Sake, Gekkeikan, or Ozeki
- Mirin (no HFCS): Takara Mirin, Manjo Hon Mirin, Eden Foods Mirin, Mitoku Mikawa Mirin
FAQs
Can you replace mirin with sake and sugar?
Yes. Use the 3:1 ratio (sake to sugar). The flavor will be close, though the glaze and balance may be slightly different.
Can I substitute sake and mirin with rice vinegar?
No. Rice vinegar is acidic and sour. It has a completely different role and flavor.
Are cooking sake and drinking sake interchangeable?
Cooking sake contains salt and tastes harsher. Many inexpensive drinking sakes are better for cooking. If you use cooking sake, reduce added salt.
Can I skip sake or mirin in a recipe?
You can, but the dish will lose some depth, balance, and umami.
- Skipping sake: Less aroma and umami. Use water or dashi, but expect lighter flavor.
- Skipping mirin: Less sweetness, shine, and balance. Sugar helps, but lacks complexity.
If possible, use at least one because sake and mirin are made from fermented rice, and fermentation naturally creates umami.
How and When to Use Sake and Mirin Together
Once your pantry is stocked, try these reader favorites that use both ingredients for balance and depth:
- Sukiyaki: A savory-sweet broth with soy sauce, mirin, and sake
- Teriyaki Sauce: Made with just four ingredients, including sake and mirin
- Ramen Eggs: An umami-rich marinade classic
- Chawanmushi (Japanese Savory Steamed Egg Custard): Gentle, refined home cooking
- Ginger Pork (Shogayaki): Keeps pork tender and juicy
Questions?
Sake and mirin are both rice-based seasonings, but they play different roles. Sake adds umami and aroma. Mirin brings gentle sweetness and shine.
Knowing how to use them—or substitute them properly—helps you cook Japanese food with confidence and balance.
If you have questions, feel free to leave a comment below. We’re always happy to help. 💛
Editor’s Note: This post was originally published on February 27, 2018, and it was updated on January 28, 2026, with more helpful information.
