How Many Carbs Are in Mirin? A Comprehensive Nutritional Guide

January 3, 2026 •

3 min read

Depending on the type and brand, a single tablespoon of mirin can contain between 7 and 15 grams of carbohydrates, primarily from sugars. This significant variance highlights why it is essential to understand how many carbs are in mirin, especially for those monitoring their sugar intake or following a specific diet like keto.

Quick Summary

Mirin's carbohydrate and sugar content varies significantly between brands and types, with traditional hon-mirin typically having lower carbs than seasoned aji-mirin. The natural fermentation process produces the sugars responsible for its sweetness, so reading nutritional labels is key for accurate tracking.

Key Points

Check the Label: Always read the nutritional information on mirin bottles, as carb counts vary significantly between brands and types.
Hon-Mirin vs. Aji-Mirin: Traditional hon-mirin has natural, lower sugar content, while modern aji-mirin often contains added sugars and can have a much higher carb count.
Natural vs. Added Sugars: Mirin's sweetness comes from the natural conversion of rice starches into sugar during fermentation, but many commercial versions contain added glucose syrups.
Use Sparingly: Since mirin is a potent seasoning, using smaller amounts than a recipe suggests is an effective way to reduce overall carb intake.
Consider Substitutes: Options like dry sherry, sweet sake, or a mix of rice vinegar and a low-carb sweetener can offer a similar flavor profile with fewer carbs.
Track Your Intake: Because it's a seasoning, it's easy to overlook mirin's carb contribution; include it in your daily macro tracking, especially for dishes with multiple tablespoons.

Understanding the Carbohydrate Content of Mirin

Mirin is a sweet Japanese rice wine used as a versatile seasoning in many dishes, from teriyaki sauce to glazes. While it is used in relatively small amounts, its high sugar content can add up, making it a point of concern for those on low-carb or diabetic diets. The exact carb count is not universal; it depends heavily on the type of mirin you purchase. Traditional hon-mirin and modern aji-mirin have distinct nutritional profiles that are important to differentiate.

The Different Types of Mirin and Their Carbs

Hon-Mirin (True Mirin)

This is the highest quality, most traditional form of mirin. It is made by fermenting glutinous rice, koji (a fungus), and a distilled spirit called shochu for an extended period. The lengthy fermentation process breaks down the carbohydrates into natural sugars, resulting in a complex, rich sweetness. It has a higher alcohol content (around 14%) and less sugar than its modern counterparts. Because the sweetness is natural, the carbohydrate load per tablespoon can be lower than in seasoned versions, though it is still a source of carbs and sugars.

Aji-Mirin (Mirin-Style Seasoning)

This is the most common type found in Western supermarkets, often labeled as "sweet cooking rice seasoning." It is a cheaper, modern alternative that contains added sugars, salt, and other flavorings to mimic the taste of hon-mirin. This is where the carbohydrate and sugar content can be much higher and more variable. It typically has a much lower alcohol content or is alcohol-free, as it is not made via the traditional fermentation process. It is this variety that often packs the most significant carb punch.

The Fermentation Process and its Effect on Sugar

In traditional mirin production, the koji enzymes work on the starches in the glutinous rice, converting them into a high concentration of simple sugars. The fermentation stops when the alcohol content is around 14%, leaving a liquid that is naturally sweet without any added sweeteners. Aji-mirin, on the other hand, often skips this process and simply mixes sweeteners and flavorings, which is why the label can read "glucose syrup".

Comparison Table: Mirin vs. Substitutes

When considering mirin's place in your diet, it's helpful to see how its carbohydrate content compares to common substitutes. The table below provides a breakdown of the nutritional information per tablespoon for several options.


Condiment	Approximate Carbohydrates per tbsp	Primary Sugar Source	Notes
Aji-Mirin	7-15g	Added Sugars (Glucose Syrup)	Most common, check brand label.
Hon-Mirin	7-8g	Natural Rice Sugars	Richer, more complex flavor.
Sweet Sake	4-5g	Fermented Rice Sugars	Can be a good substitute, lower carbs.
Dry Sherry	1-2g	Grape Sugars	Drier taste, less sweetness.
Rice Wine Vinegar + Sugar	Varies	Added Sugar	Use 1 tbsp vinegar + 1 tsp sugar as a substitute.
White Wine + Sugar	Varies	Added Sugar	Adjust sugar to match desired sweetness.

How to Minimize Carbs from Mirin in Your Cooking

If you love the flavor mirin provides but need to manage your carb intake, here are some strategies:

Use smaller amounts: Since mirin is intensely flavored, you can often use less than the recipe calls for without sacrificing the dish's essence. Reducing the amount by half is a simple starting point.
Dilute with other liquids: For sauces and marinades, you can dilute the mirin with lower-carb liquids, such as soy sauce, rice wine vinegar, or water.
Choose the right substitute: Experiment with low-carb substitutes like dry sherry or sweet sake, which offer similar flavor profiles but with a more manageable carb count. Just remember to balance the sweetness.
Embrace the savory: Some dishes can go without mirin entirely. For instance, you can use more savory seasonings like extra soy sauce, dashi, or ginger to achieve depth of flavor. For more information on Japanese cooking techniques and ingredients, you can explore resources like the Japanese Food Guide.

Conclusion

While mirin is a staple in Japanese cuisine, its carbohydrate content is a key consideration for those following specific diets. The primary takeaway is that all types of mirin contain carbs, with the commercially available aji-mirin generally having a higher and less predictable sugar content than traditional hon-mirin. By checking labels, understanding the different types, and utilizing strategic substitutes, you can still enjoy the characteristic sweet and umami flavor mirin provides without derailing your dietary goals. The secret is mindful moderation and an awareness of what's in your pantry.

Frequently Asked Questions

No, mirin is not considered low-carb. It is high in sugar, a type of carbohydrate, with one tablespoon typically containing 7 to 15 grams of carbohydrates depending on the type and brand.

Hon-mirin, or true mirin, gets its sweetness from natural fermentation and typically has a more moderate carb count. Aji-mirin, a mirin-style seasoning, often contains added glucose syrup and salt, which can lead to a higher carb and sugar content.

While traditional mirin has a higher alcohol content than aji-mirin, the alcohol content itself does not significantly reduce the carbohydrate count. The carbs are primarily from the remaining sugars, which are concentrated as the liquid is reduced.

It is not recommended to use mirin on a strict keto diet due to its high sugar and carbohydrate content. Even in small quantities, it can add up and affect your daily carb allowance. Low-carb substitutes are a better option.

Good low-carb substitutes include dry sherry or a mixture of rice wine vinegar with a sugar substitute. These can provide a similar flavor profile without the high sugar load.

While mirin adds a signature sweetness, sheen, and umami to many dishes, it is not always strictly necessary. Many recipes can be adapted with mirin substitutes or adjusted with other seasonings like sake or soy sauce.

To check the sugar content, look at the nutritional facts label on the bottle. Pay close attention to the 'Total Carbohydrate' and 'Total Sugars' lines. The ingredients list will also reveal if added sugars like glucose syrup were used.