Update on Mirin

2 months passed since I prepared Mirin in July 2013.
(Making Mirin in Melbourne)

Here is some update photos.

CIMG2822

It has a bit of colour in liquid now!!
See ? Light brown.
CIMG2818

CIMG2820

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.

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