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Alcoholic drinks from Japan
Hon-mirin is a sweet rice liquor brewed from steamed glutinous rice, rice koji and shochu or distilled alcohol. The spirit is in the mash from the start, so yeasts cannot ferment; the koji enzymes alone break the rice starch into sugar over 30–60 days at 20–30 °C. The pressed liquid holds about 45 % sugar and 14 % alcohol, all of it from the spirit.
| Polished glutinous rice9 koku 2 to | Edo-period recipe (Nihon sankai meisan zue, 1799)[nta-mirin] |
| Rice koji2 koku 8 to | Edo-period recipe; koji was later made from non-glutinous rice[nta-mirin] |
| Shochu10 koku | Edo-period recipe; today shochu or distilled alcohol[nta-mirin] |
| Starter | rice koji (enzymes only; no alcoholic fermentation) |
Total time across the recorded steps: 30 days – 2 months
What changes: Glutinous rice is steamed, and koji mould is grown on other steamed rice
Early koji was also made from glutinous rice; non-glutinous rice was used for the koji later. Output: steamed glutinous rice and rice koji.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hon-mirin is a sweet rice liquor brewed from steamed glutinous rice, rice koji and shochu or distilled alcohol. The spirit is in the mash from the start, so yeasts cannot ferment; the koji enzymes alone break the rice starch into sugar over 30–60 days at 20–30 °C. The pressed liquid holds about 45 % sugar and 14 % alcohol, all of it from the spirit. Made in 5 steps over 30 days – 2 months. The longest step, saccharify and mature the mash, takes 30 days – 2 months (National Tax Agency of Japan 2021) and runs at 20–30 °C (National Tax Agency of Japan 2021). Aspergillus oryzae (yellow koji mould), grown on the rice koji; mirin needs koji with high saccharifying and protease activity does most of the fermenting.
| Main step | 30 days – 2 monthsReported[nta-mirin] | Saccharify and mature the mash |
|---|---|---|
| Temperature | 20–30 °CReported[nta-mirin] | Saccharify and mature the mash |
Unlike sake, hon-mirin has no alcoholic fermentation. Spirit is added at the start, so only the koji enzymes work and almost all the sugar stays. Mirin-style seasonings (under 1 % alcohol) and salted mirin-type fermented seasonings are not liquor under the tax law.
Under the Liquor Tax Act, mirin is a liquor of less than 15 degrees of alcohol.
Every number is labelled with how it is known. How this atlas is made
Mirin first appears in documents of 1586-1592, in the Sotan nikki; the spelling 味醂 first appears in 1614. An Edo recipe of 1697 (Honchō shokkan) gives glutinous rice, koji and shochu stirred every 7 days. The National Tax Agency notes that early mirin had far less sugar (about 1 % to 30 %) than modern hon-mirin [nta-mirin].
