On Wed, 05 Apr 2017 13:15:10 -0700, sf wrote:

> On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
> wrote:
>
>> Why would it say SALTED in big letters on the front?

>> Cooking mirin wine is salted. It's the only kind of mirin available
>> to most people in the U.S. Even my largest Asian grocer doesn't carry
>> mirin for drinking - only the salted cooking varieties). And drinking
>> mirin isn't not available in any of the large liquor/wine stores
>> either. I've looked extensively for both mirin and Shaohsing wine.
>
>> Practicaally everyone in the U.S. uses the salted cooking variety
>> since that's the only stuff available.

> Why would you call it SALTED unless it specifically says so on the
> front label? Going by the nit you and Cindy are picking you should be
> calling every commercial product that contains salt, even if it's the
> last ingredient in the list, SALTED.

Cooking wines are salted to keep people from drinking them and to
bypass liquor laws and taxes. They usually have a fine-print
statement on the bottle saying they contain 2% salt, but certainly not
in big letters.

How and why you are comparing this to foods that are salted, or why
"salted" is in "big letters" is a mystery. The fact is that 99% of
the mirin you find in grocery stores is salted. That is the only
issue at hand here. But you're going off on some other zig-zagging
tangent.

> I look forward to your future posts.

My pleasure.

-sw