Substitute for Mirin: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for mirin are made by combining a dry alcoholic beverage with a small amount of sugar. For every tablespoon of mirin required, you can use one tablespoon of sake, dry sherry, or dry white wine mixed with one-half teaspoon of sugar. An alcohol-free option is also available using rice vinegar and sugar.

Mirin is a type of sweet rice wine used in Japanese cooking to add a mild sweetness, a glossy sheen to glazes, and a distinctive umami depth. The sugar in these substitutes mimics mirin’s sweetness, while the sake, sherry, or wine provides a similar alcoholic base. These replacements are useful when you run out of mirin or do not have it on hand for a recipe.

Substitutes for mirin (per 1 tablespoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Mirin is a sweet rice wine; “aji-mirin” seasonings contain added sweeteners and salt

How to choose the right mirin substitute

Selecting the best substitute for mirin depends on the flavor profile you want to achieve in your final dish. Each option offers a slightly different character, so consider the ingredients you have available and the specific recipe you are making.

• Sake and sugar is the closest replacement. Since sake, like mirin, is a Japanese rice wine, it provides a very similar base flavor. Adding sugar restores the sweetness that distinguishes mirin from drinking sake.
• Dry sherry and sugar creates a substitute with a slightly nuttier and more complex flavor. This works well in dishes where a deeper, richer background note is welcome.
• Dry white wine and sugar results in a lighter, fruitier substitute. Choose this when you want a less pronounced flavor that will not overpower other ingredients in a delicate sauce.
• Rice vinegar and sugar is the ideal choice for alcohol-free cooking. While it provides the necessary sweetness and acidity, the overall taste will be tangier than mirin. This sharpness makes it particularly suitable for dressings and pickles.

Swaps by recipe type

The function of mirin can vary by recipe, so matching the substitute to the cooking method is helpful for achieving the best results. Some replacements are better suited for specific applications than others.

For glazes and teriyaki sauce, where mirin’s ability to create a glossy finish is key, the sake and sugar mixture is the top choice. Its authentic flavor profile complements traditional Japanese ingredients. In marinades and heartier sauces that can support a more robust flavor, dry sherry and sugar adds a welcome depth. For lighter sauces, especially in non-Japanese cuisine, dry white wine and sugar provides a subtle sweetness without altering the dish’s primary flavors.

When you need an alcohol-free option or are making salad dressings, the rice vinegar and sugar combination is the most effective. Its acidity works well in these preparations, mimicking the role mirin often plays in balancing flavors.

What changes when you swap

Using a substitute for mirin will introduce subtle changes to the taste, aroma, and even the appearance of your dish. While these mixtures are effective, they do not replicate mirin exactly. The primary difference will be in the complexity of the flavor. Mirin has a unique umami quality from its fermentation process that these simple sugar mixtures cannot fully reproduce.

The type of alcohol used will also affect the final result. Sherry brings a nutty aroma, while white wine adds a fruitier note. Rice vinegar introduces a distinct tang that is sharper than the mild acidity of mirin. It is also useful to know that some commercial mirin-style seasonings, sometimes sold as aji-mirin, contain added salt and sweeteners. If you are accustomed to using such a product, you may find that a homemade substitute tastes less salty and slightly different in sweetness.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.