Sweetened sake

Hon mirin is made through a fermentation process by brewing kome-koji, made from plain rice, together with steamed sticky rice and shochu, a Japanese distilled beverage.

It is saccharified and matured for 40 to 60 days, and then pressed and clarified. Hon-mirin is a sake-seasoning that contains more than 45% sugar and 11-14% alcohol. In addition to monosaccharides such as glucose, the action of several types of oligosaccharides makes food shinier and prevents it from falling apart during cooking.