Mirin is a sweet Japanese rice wine that enhances the flavor of recipes by adding sweetness and depth. It’s often used in teriyaki sauce, marinades, glazes, and stir-fries, and helps balance salty and savory flavors.
If you’re out of mirin, there are several substitutes that can mimic its sweetness and mild acidity.

What Is Mirin?
Mirin is a type of rice wine with a low alcohol content (around 10–14%) and a high natural sugar content produced during fermentation. It has a slightly tangy, sweet flavor and is commonly used in Japanese cooking to enhance umami flavors in dishes.
Mirin comes in several varieties, including hon-mirin (traditional mirin with alcohol) and shio-mirin (mirin with added salt). Regardless of the type, mirin’s primary role is to add balance, sweetness, and extra depth.
Substitutes for Mirin
1. Sake + Sugar
Sake is a traditional Japanese rice wine and is one of the closest substitutes for mirin when paired with sugar. It replicates the sweet and mild alcoholic notes of mirin, making it an excellent alternative in most recipes.
How it compares: Sake has less natural sweetness than mirin, so sugar is added to mimic its flavor profile. This combination works especially well in sauces, glazes, and marinades.
How to substitute:
- For 1 tablespoon of mirin: Mix 1 tablespoon of sake with ½ teaspoon of sugar. Stir until the sugar dissolves.
Best uses: Teriyaki sauce, marinades, glazes, and stir-fries.
2. Dry Sherry + Sugar
Dry sherry is a fortified wine that offers a mild sweetness and depth of flavor, making it a suitable substitute for mirin when paired with sugar. It adds complexity to dishes while providing a slight sweetness.
How it compares: Dry sherry is less sweet than mirin but has a richer flavor. Adding sugar helps balance its dryness.
How to substitute:
- For 1 tablespoon of mirin: Mix 1 tablespoon of dry sherry with ½ teaspoon of sugar.
Best uses: Marinades, glazes, sauces, and stir-fries.
3. Rice Vinegar + Sugar (non-alcoholic option)
Rice vinegar is a non-alcoholic option that mimics mirin’s acidity and slight sweetness. When combined with sugar, it becomes a good alternative for recipes that require a sweet-tangy flavor.
How it compares: Rice vinegar is more acidic than mirin and has no natural sweetness, so sugar is essential to balance the flavors.
How to substitute:
- For 1 tablespoon of mirin: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar.
Best uses: Dressings, sauces, marinades, and stir-fries.
4. Sweet Marsala Wine
Sweet Marsala wine is another fortified wine that works as a substitute for mirin. It’s sweeter and heavier than mirin, so it’s best used sparingly in recipes that can handle its bold flavor.
How it compares: Sweet Marsala has a more robust and rich flavor than mirin, making it better suited for heartier dishes rather than light, delicate recipes.
How to substitute:
- For 1 tablespoon of mirin: Use 1 tablespoon of sweet Marsala wine.
Best uses: Glazes, marinades, and sauces for meats and roasted vegetables.
5. Shaoxing Wine + Sugar
Shaoxing wine is a Chinese rice wine with a deeper and more savory flavor than mirin. It doesn’t have the natural sweetness of mirin, so adding sugar balances the flavors.
How it compares: Shaoxing wine is more savory and robust than mirin, making it an excellent substitute in recipes with bold, savory flavors like stir-fries or marinades.
How to substitute:
- For 1 tablespoon of mirin: Mix 1 tablespoon of Shaoxing wine with ½ teaspoon of sugar.
Best uses: Stir-fries, marinades, sauces, and Asian-inspired recipes.
How to Incorporate These Substitutes
- Balance Sweetness and Acidity: Mirin’s natural sweetness is important for its flavor. Always add sugar to non-sweet substitutes like sake, rice vinegar, or Shaoxing wine to replicate its balance.
- Adjust to Taste: Each substitute brings a slightly different flavor profile. Start with smaller amounts and adjust to your preference.
- Choose Based on Flavor Profiles: Use sake for an authentic, light flavor or Shaoxing wine for dishes that can handle a stronger, savory profile.
Conclusion
Mirin adds sweetness, depth, and balance to recipes, but substitutes like sake with sugar, dry sherry, rice vinegar, sweet Marsala wine, and Shaoxing wine can effectively replicate its flavor.
Choose the substitute that best matches your recipe’s needs, and adjust sweetness and acidity to maintain the balance. With these alternatives, you can help replace mirin without compromising the quality of your dish.