The effect of mirin for suppressing saltiness and sourness was evaluated with a sensory test by trained panelists and with an instrumental analysis by a liquid taste analyzer. The evaluation with the sensory test was conducted by the ranking method with ten panelists. The instrumental analysis was done by an a Astree liquid taste analyzer, and the results were subjected to a principal component analysis and Euclidean distance evaluation. The sensory test found that mirin strongly suppressed saltiness and sourness. This result was supported by the instrumental analysis with the liquid taste analyzer. The applicability of the liquid taste analyzer for evaluating saltiness and sourness was therefore confirmed.