Mirin

[3] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.

[7] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.

[9] O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.

[10] In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate.

Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell.