Mirin (Hon-mirin)

Mirin is made by combining glutinous rice and rice koji in shochu, allowing koji enzymes to slowly saccharify the mixture. Its multiple sugars—glucose, oligosaccharides—produce sweetness that is mellow and refined, unlike sugar. In cooking, the alcohol removes unwanted odors while sugars create a beautiful glaze. Mirin quietly supports the luster and richness of Japanese cuisine. Originally enjoyed as a sweet drink in the Warring States period, mirin established its role as a cooking seasoning in the Edo era. Today it is categorized into hon-mirin, mirin-type seasoning, and fermented seasoning, each with different methods and alcohol content.