Mirin (cooking wine)
Mirin (cooking wine) is higher risk. Keep portions small and occasional, especially during a flare. A typical 18 g serving is essentially purine-free.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 18 g, which delivers 0 mg of purines, or under 1% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
Only part of these purines counts toward gout: the 0 mg here counts as roughly 0 mg toward your gout risk.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D
Higher risk. Keep portions small and occasional, especially during a flare.
Alcohol raises uric acid and slows how your kidneys clear it. It is an independent gout trigger regardless of purine content.
Per 100 g (for comparison)
Low for gout (< 50 mg/100g).
Low for gout (< 3 g/100g).
Fructose here is a category-level estimate, not a direct measurement for this food.
Processing: NOVA 3 of 4 (processed food). How processing affects the grade.
Eating mirin (cooking wine) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
If you want a drink without the flare risk, these grade well and skip the alcohol.
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