Mirin is a sweet rice wine used in Japanese cooking. It is made from glutinous rice, koji mold, and shochu, a distilled spirit. Mirin adds a rich flavor and a hint of sweetness to various dishes, making it a popular ingredient in sauces, marinades, and glazes. There are two main types of mirin: hon-mirin, which contains alcohol, and aji-mirin, a lower-alcohol version often used for cooking. Mirin is essential in traditional Japanese recipes, such as teriyaki and sukiyaki, enhancing the overall taste and aroma of the food.