Mirin (Hon-Mirin)

Japan's fundamental seasoning, made by adding saltwater to soy sauce koji (soybeans and wheat with cultivated koji mold) and fermenting for about one year. Contains all five tastes: umami, salty, sweet, sour, and bitter.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

A Japanese seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.

A family of seasonings based on miso mixed with sugar, mirin, vinegar, sake, etc. Includes dengaku miso, sumiso (vinegar-miso for nuta), sesame miso, and many regional variations.

The quintessential Japanese cuisine combining vinegared rice with raw fish and other toppings. Modern nigiri-zushi originated from 'Edomae-zushi' in the late Edo period. Multiple fermented seasonings — vinegar, soy sauce, miso, mirin — support sushi culture.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A Japanese distilled spirit made from rice, barley, sweet potato, brown sugar, or other ingredients, saccharified with koji mold before distillation. Typically 25-35% ABV.

An unrefined, milky-white rice brew made without the pressing (filtration) step. Unlike clear sake, the entire mash (moromi) is consumed as-is.

A fruit liqueur made by steeping green plums (ume) in shochu or white liquor with rock sugar, aged for several months to over a year. Characterized by refreshing acidity from citric acid and sweetness.

A paste-like amazake concentrate made by saccharifying rice koji and rice at high concentration. Diluted with water or milk to drink, or used as a sugar substitute in cooking and baking. Gaining attention as a natural sweetener alternative.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).