No need. If you use mirin, it already has the effect of seasoning. You don't need sake. If you use it, you will repeat the steps and there will be no seasoning effect. Mirin is a yellow, transparent, sweet wine that is made by mixing soju, rice koji and glutinous rice to saccharify it, and then filtering it after one or two months. In short, it is a kind of alcoholic, An alcoholic condiment with high sugar content and high sweetness. In Japanese cuisine, mirin is essential for cooking, making soups, and is most typically used as a seasoning for cooked food products made from crushed seafood. Soup for pickled vegetable noodles and soba noodles, as well as sauce for barbecued meat and grilled eel.