Some general questions on Japanese food

Hello, I have a few general questions on Japanese food. Firstly, what should I do if I have an aversion to alcohol or can't find mirin or sake in the stores near me? I have indeed head of mirin without alcohol but I have also heard it is of poor quality. Secondly, for general rice cooking (not sushi rice) is there a particular way to season it? I suppose that is all for now FP