On Wed, 5 Apr 2017 16:45:24 -0500, Sqwertz >
wrote:

> 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.
>

You drink Mirin? Wow.

> > I look forward to your future posts.
>
> My pleasure.
>
> -sw



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