2 months passed since I prepared Mirin in July 2013.
(Making Mirin in Melbourne)
Here is some update photos.
It has a bit of colour in liquid now!!
See ? Light brown.
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.
Cooking With Koji 
Have you not posted about the mirin yet? I am very interested in getting a final update 🙂
I will post it !! Thank you for waiting my post.
Thank you for sharing your research. As we all get spoiled by modern convenience many of the old ways of making things get lost.
That’s so true!