4 Comments

Delicious, thank you - though I'm surprised at lemon juice/wine as a substitute because the tartness is not something I associate with mirin. In the past I've used sake+sugar or sweet sherries with good results - would be interested to hear why Vaughn prefers lemon juice.

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i did it because i had no other more appropriate acidifiers. i mixed the lemon with the (very) sweet chenin to approximately correct acid-sugar balance, then diluted down to approximately correct intensity.

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I absolutely love this post.

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I hope he finds a publisher! That book would be very interesting.

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