Hon Mirin was originally a very exclusive drink, as it combines three ingredients that were once particularly expensive and rare: white rice, mochi rice and alcohol. During the Second World War, rationing measures led to various grades of mirin, some of which have little to do with the original ingredients or the way they were processed. These variants are marketed under the term mirin-style or mirin-fu, which means “like mirin” in Japanese. Only hon mirin, also known as true mirin, is made according to a traditional recipe. Even so, most producers rely on short maturation times and neutral alcohol here too.
Today, hon mirin is an indispensable staple of Japanese cuisine. Like sake, the famous Japanese rice wine, hon mirin is based on rice. However, it differs from sake in that alcohol is added to prevent further fermentation of the rice. Another difference is that the mash is traditionally stored for a longer time. During this storage, a fermentation takes place in which the enzymes of the rice koji break down the starch and proteins of the glutinous rice. This process produces various sugars, different amino acids, organic acids and aromatic compounds, which together make up the characteristic flavour of hon mirin.
Alongside true mirin, there are various mirin-like seasonings that differ considerably in production method, ingredients and, ultimately, price. Some of these variants have added salt or contain no alcohol. True mirin, on the other hand, consists exclusively of the natural ingredients mentioned. Thanks to its natural components, which arise from the enzymatic action of rice koji, it is valued for its unique ability to refine dishes. Its individual components create a multilayered effect that is hard to replace.
Compared with pure sugar, which offers only an intense sweetness, true mirin contains nine different types of sugar. These are responsible for the elegant, gentle sweetness that sets it apart. The different sugars also give the surface of dishes prepared with mirin a special gloss and sheen. The amino acids and peptides that come from the fermented glutinous rice combine in complex ways with the sugars and other components to create deep richness and umami.
The alcohol in mirin makes it easier for food to absorb these umami components and intensifies the complex flavour. The interplay of alcohols, amino acids, organic acids and sugars changes the chemical structure of odour compounds and thus eliminates odours.
