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?
You might like Takara Masamune mirin (takarasake.com, 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.