Happy new year! Mirin is ready!

I can’t believe how quickly January goes. It is already 23rd of January! Happy new year to every one! Hope you had a great festive season. And also hope the rest of (almost) 11 months will be nice & happy days x

One of the thing I did this year is started to use homemade Mirin after more than 1 year of slow conversing into sugar from brown rice by koji – actually by the enzyme which was made from Koji.

It went really well!!
Smells beautiful, amazing amber colour. Very sweet. I am very happy about this outcome!
For squeezing, I used a hand-sawed cotton bag, but of course you can use any bags. Here is some other bags I use – recycled flour bag & cheese cloth FYI.

Inside of jar is like this.

and just pouring this liquid, and separated from lees.
I normally use this wooden mould, which is for tofu making originally. You can use any sort of strainer.

Mirining(!!) for just 2 bottles for this moment. I like this way. Bottling little by little and leave the rest for keep fermenting. And the lees (the one in the red bowl) !!! This is also amazing as well as Mirin.  Don’t throw it away, it can be used for many ways!  I mixed it with Miso and made marinade sauce this time.

I’ve just realised I didn’t write anything when I made this Mirin in 2016. I will write about it shortly!!!
Sweet Mirin. Sweet 2018.  Hope you had a nice start of 2018.

Update on Mirin (Vol.2)


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.
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??


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

Good! Now strains it!

At first, with rough strainer.


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.

Then with fine cloth.

Here is the freshly squeesed?? mirin!!
Still muddy (ricy?) thought, it will settled later.

Like this.
Times make this more mellow.

I took supernatant liquid and moved to the little bottle.

It’s the Mirin, made in Melbourne!!

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.

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.

Making Mirin in Melbourne


Tried to make mirin at home~~~.

Mirin’s sweetness come from Koji fermentation !!
Therefore, it takes at least 6 months to 1 year to make Mirin,
but preparation is not that difficult.


Shochu ( Japanese Shochu was expensive In Australia, so I bought Korean shochu instead)
Rice Koji
Sweet rice

Shochu seems the right ingredient, but why not Sake?
It was my question.
I don’t know how it will be, but I just decided to make Mirin with Japanese Sake as well.
2 different version.
Just try!!

Left : Korean Shochu
Right : Japanese Sake



First, soak the sweet rice for 10 min and drain water.


Cook the sweet rice in the pot.

Pour Shochu (or Sake) to the cooked rice.

Make sure the rice temperature is below 40℃
(Koji bacteria cannot live in high temperature)
If it is more than 40℃, wait until it cools down.

Then mix with Rice Koji.

Mix well.

This is the end of preparation.
Pass the baton to the Koji bacteria now !! Thank you !!
What we can do is….just waiting for 6 months to 1 year.
Just like Miso !
Natural fermentation takes time~~.
That’s why it’s good!

Put the mixture in the clean bottle.

And label it.
Shochu version (Left) and Sake version (Right).

Of course, these bottles joined my fermentation area. Welcome !

By the way, in Japan, you need to add salt to Mirin so that you can only use it in cooking, not for drinking purpose. “Liquor Tax Law” will apply making liquor at home.
Everyone, please check your country’s law.