Tried to make mirin at home~~~.
Mirin’s sweetness come from Koji fermentation !!
Therefore, it takes at least 6 months to 1 year to make Mirin,
but preparation is not that difficult.
Shochu ( Japanese Shochu was expensive In Australia, so I bought Korean shochu instead)
Shochu seems the right ingredient, but why not Sake?
It was my question.
I don’t know how it will be, but I just decided to make Mirin with Japanese Sake as well.
2 different version.
This is the end of preparation.
Pass the baton to the Koji bacteria now !! Thank you !!
What we can do is….just waiting for 6 months to 1 year.
Just like Miso !
Natural fermentation takes time~~.
That’s why it’s good!
By the way, in Japan, you need to add salt to Mirin so that you can only use it in cooking, not for drinking purpose. “Liquor Tax Law” will apply making liquor at home.
Everyone, please check your country’s law.