Hon mirin made with particular care over its koji, which gives it nine or more kinds of sugars and eighteen or more amino acids. It lends food a refined sweetness, a glossy sheen (てりつや) and a rich, rice-derived depth and umami.
At a glance
- 1.5 L PET bottle
- Hon mirin (本みりん), 12.5% to under 13.5% alcohol
- Every step from koji-making to filling done at Takara's own factories in Japan
About Takara Shuzo
Takara Shuzo Co., Ltd. (宝酒造株式会社) is a Kyoto maker of alcoholic beverages and seasonings, including hon mirin. It is headquartered in Fushimi, Kyoto, and wholly owned by Takara Holdings Co., Ltd.
What is hon mirin?
Hon mirin (本みりん, "true mirin") is naturally fermented mirin that contains alcohol. Mirin-like seasoning (mirin-fū chōmiryō) is a different product, with less than 1% alcohol.
How to use & enjoy
Mirin adds sweetness to sauces, soups and marinades, and goes into glazes such as teriyaki. It is often paired with soy sauce, and in Japan it is also used to remove fishy smells when preparing fish.
Ingredients
Glutinous rice (Thailand, Japan), rice koji (Japanese rice), brewing alcohol (made in Japan), sugars (made in Japan, made in Thailand).
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
