Do you find it best to replace mirin or work with its additional sodium content?

The recipe:

2 Kobe beef short ribs (about 8 ounces) Salt and freshly ground black pepper 1 tablespoon Chinese five-spice powder 2 tablespoons vegetable oil 1 (750 milliliters) bottle sake 3 cups mirin 3 1/4 cups orange juice 1 cup sugar 1 bunch scallions, chopped 2 ounces ginger, peeled and sliced 2 ounces garlic, sliced 1 cup soy sauce

I’m only able to source salted mirin so I’m looking to replace that, but I do not have much experience with the flavour profile for it so I’m not sure how much the final product will be affected. If there are no suitable replacements I could probably reduce the soy sauce or perhaps reduce and replace with a mixture of light and dark soy sauce.

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