Making Mirin in Melbourne

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.

Ingredients.

Shochu ( Japanese Shochu was expensive In Australia, so I bought Korean shochu instead)
Rice Koji
Sweet rice

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.
Just try!!

Left : Korean Shochu
Right : Japanese Sake

 

 

First, soak the sweet rice for 10 min and drain water.

Cook the sweet rice in the pot.

Pour Shochu (or Sake) to the cooked rice.

Make sure the rice temperature is below 40℃
(Koji bacteria cannot live in high temperature)
If it is more than 40℃, wait until it cools down.

Then mix with Rice Koji.

Mix well.

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!

Put the mixture in the clean bottle.

And label it.
Shochu version (Left) and Sake version (Right).

Of course, these bottles joined my fermentation area. Welcome !

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.