The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago. It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling. In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake. Sweetness comes from its brewing process. 