mirin

Borrowed from Japanese 味醂 (mirin).

mirin (usually uncountable, plural mirins)

1. A form of Japanese rice wine, less alcoholic than sake and used in cooking.
   • 1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 43:

     Although naturally brewed mirin is made from only water, sweet brown rice, and rice koji, much of the mirin sold in natural food stores and Oriental markets is sweetened with sugar or corn syrup; read labels carefully.

   • 2017, James Peterson, Sauces: Classical and Contemporary Sauce Making, HarperCollins, →ISBN:

     Teriyaki sauce, a mixture of mirin, sake, soy sauce, and sometimes sugar, may be brushed on meats, fish, or vegetables […]

mirin

1. inflection of mirar:
   1. third-person plural present subjunctive
   2. third-person plural imperative

From Japanese 味醂 (みりん, mirin), from 味 (み, mi, “flavour (UK); flavor (US)”) + 醂 (りん, rin, “remove astringency; bleach in water”).

• IPA^(key): [ˈmirɪn]
• Hyphenation: mi‧rin

mirin (plural mirin-mirin, first-person possessive mirinku, second-person possessive mirinmu, third-person possessive mirinnya)

1. (cooking) mirin, a type of Japanese sake used for cooking

• “mirin” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.

From Proto-Iranian *márti, from Proto-Indo-Iranian *márti, from Proto-Indo-European *mer-.

• IPA^(key): /mɪˈɾɪn/

mirin f

1. death