2 months passed since I prepared Mirin in July 2013.
(Making Mirin in Melbourne)
Here is some update photos.
Why the colour has been changed?
It is a fermentation process.
Enzyme in Koji converts rice starchiness into sugar (glucose).
That’s why Mirin is natural sweet seasoning!!
Need to wait another 4-5 months.
Age matures a good Mirin.
Will report again.