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Culinary Science Museum

Hon mirin

Hon mirin is a sweet alcoholic seasoning made from glutinous rice, koji and alcohol through saccharification and maturation. The process should not be described as generic alcoholic fermentation. Sugar and ABV must come from the product label or the lot certificate of analysis.

2 sources Ingredient Updated
Amber hon mirin in a glass vessel beside glutinous rice and rice koji

Five lenses on the subject

Scientific and molecular

Saccharification and protein breakdown describe process; product values require a label.

What is known and measured

Scientific and molecular Official source

MAFF describes a process in which koji enzymes act on rice in the presence of alcohol, producing sugars and amino acids. [1]

Parent topic Premium Japanese ingredients Recommended next Washoku, Japanese dietary culture Recommended next Kioke-fermented shoyu Recommended next Kito yuzu

Sources and citations

  1. Ministry of Agriculture, Forestry and Fisheries of Japan, An Introduction to Japanese Fermented Foods, part 2.

    Official government source · retrieved 2026-08-05

    Open source

  2. State of Israel, Business licensing specification for alcohol sales.

    Regulatory guidance · retrieved 2026-08-05

    Open source