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Feb 1, 2009 04:38 PM

Mirin and Sake for cooking. Suggestions?

I am going to be making some Tari sauce for chicken.

Anyone have any general suggestions or specific brands to look for in Sake and Mirin?


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  1. You might like Takara Masamune mirin (, Berkeley, CA). It's an excellent product - perhaps a bit on the sweet side (even for mirins). It has no added salt so it may be a good flexible all-around ingredient. Takara regular mirin (the main brand) is an great option too.

    Of note - often imported mirin may have salt added to it - not always a good thing. I understand it's a way to avoid certain duties (since it's no longer considered an "alcoholic" beverage). Perhaps someone else might know for sure.