Update on Mirin (Vol.2)

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Thank you for waiting this so long.
I received many requests on this progress and result.

If you would like to read previous post, here are the ones for you.
-Making Mirin in Melbourne
-Update on Mirin

After more than 6 months….
Opened the bottles and checked its aroma.

Mirin with Sake.
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Oops.
This is not right!!
This aroma is not right. Not too bad, but not quite right.
When you deal with fermented food, I think it is very important to believe your nose.
Use your five senses, especially sense of smell.
So it was unfortunate, but I gave up to taste this.

What about one with Shotsu??

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This one actually smells sweet.
This aroma is good one!! 🙂 Smells just like Mirin.

Good! Now strains it!
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At first, with rough strainer.
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By the way, the things you got out of this strainer, you can use it for cooking,
especially….as fermentation pickling paste. I use it with fish.
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Then with fine cloth.
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Here is the freshly squeesed?? mirin!!
Still muddy (ricy?) thought, it will settled later.
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Like this.
Times make this more mellow.
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I took supernatant liquid and moved to the little bottle.
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It’s the Mirin, made in Melbourne!!
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I don’t know the real reason why my Mirin with Sake didn’t go well,
but my guess at the moment is alcohol contain % in Sake was too low.
Shotsu has more alcohol than Sake.
Next, I will try again with higher alcohol % contain Shotsu, 35% alc one.

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One thought on “Update on Mirin (Vol.2)

  1. Thank you for your update! My rice koji is on 2nd day. Once it’s done, I am going to try this! Thank you!

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