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.