Update on Mirin

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.


4 thoughts on “Update on Mirin

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