Mirin

• CAT Number: R064368
• CAS Number: 299953-00-7
• Molecular Formula: C10H8N2O2S
• Molecular Weight: 220.30
• Purity: ≥95%
• Synonyms: 2-amino-5-[(4-hydroxyphenyl)methylene]-4(5H)-thiazolone
• Storage: -20°C
• IUPAC Name: 2-amino-5-[(4-hydroxyphenyl)methylidene]-1,3-thiazol-4-one
• InChI: InChI=1S/C10H8N2O2S/c11-10-12-9(14)8(15-10)5-6-1-3-7(13)4-2-6/h1-5,13H,(H2,11,12,14)
• InChIKey: YBHQCJILTOVLHD-UHFFFAOYSA-N
• SMILES: C1=CC(=CC=C1C=C2C(=O)N=C(S2)N)O

Mirin（Cat No.:R064368）is a traditional Japanese sweet rice wine, commonly used in Japanese cuisine for its rich flavor and versatility. It is made from glutinous rice, koji mold, and shochu, resulting in a slightly sweet and tangy taste profile. Mirin enhances the umami of dishes, making it a key ingredient in marinades, sauces, and glazes, particularly for grilled meats and vegetables. Its low alcohol content and caramel-like sweetness contribute to the balance of flavors in soups and stir-fries. Beyond culinary uses, mirin is also valued for its historical significance in Japanese culture.

Reference

1.Dupré, A.,Boyer-Chatenet, L.,Sattler, R.M., et al. A forward chemical genetic screen reveals an inhibitor of the Mre11-Rad50-Nbs1 complex. Nature Chemical Biology 4(2), 119-125 (2008).