Mirin is a syrupy, pale-gold Japanese rice "wine" used as a seasoning rather than a drink. True hon-mirin is made by fermenting glutinous rice with kōji mould and a distilled spirit (shōchū), whose enzymes break the rice starch down into a natural sweetness alongside about 14% alcohol. Sweet, gently tangy and quietly umami, it balances the saltiness of soy sauce, rounds out simmered dishes, and gives teriyaki and glazed foods their glossy sheen.