Food · Fermented seasonings
Hon-Mirin
本みりん (Hon-mirin)
Also known as: True Mirin, Honmirin
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| Category | Food |
|---|---|
| Common Japanese notations | 本みりん, 本味醂, ホンミリン |
| Origin | Fermented (steamed glutinous rice, rice koji, and shōchū; 60–90 day enzymatic hydrolysis) |
| Typical functions | Cooking seasoning (sweetness, glaze, alcohol-based aroma extraction), Tenderizer and umami-enhancer in simmered dishes |
| Regulatory status in Japan | Hon-mirin contains approximately 13–14 percent alcohol by volume and is regulated under the Liquor Tax Act in addition to the Food Sanitation Act. It is legally distinct from 「みりん風調味料」(mirin-style seasoning), which contains less than 1 percent alcohol and is not classified as an alcoholic beverage. |
Hon-mirin (本みりん, true mirin) is a traditional Japanese fermented rice cooking seasoning containing approximately 13–14 percent alcohol by volume. It is produced by combining steamed glutinous rice with rice koji and shōchū and allowing enzymatic hydrolysis to proceed for 60 to 90 days. The Mikawa region of Aichi Prefecture and Nagareyama in Chiba Prefecture are the historic centers of hon-mirin production. Hon-mirin is legally distinct from 「みりん風調味料」 (mirin-style seasoning), which contains less than 1 percent alcohol and is not a fermented product.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Premium cooking mirin
- Teriyaki, nimono, glazes, and sauce bases
- Restaurant and specialty-retail supply
Ingredient profile
Hon-mirin is produced by combining steamed glutinous rice (mochigome), rice koji (Aspergillus oryzae cultured on rice), and distilled rice spirit (shōchū). Enzymes from the koji hydrolyze the rice starch into glucose and maltose and the rice protein into amino acids over a 60- to 90-day fermentation. The shōchū prevents undesired microbial activity and dissolves out aromatic compounds.
The finished liquid contains approximately 13–14 percent alcohol by volume, naturally derived sugars (primarily glucose and maltose), free amino acids, organic acids, and aromatic compounds. The alcohol content places hon-mirin under Japan's Liquor Tax Act in addition to the Food Sanitation Act.
Aichi Prefecture (the Mikawa region — Hekinan, Kariya, Handa, and surrounding cities) and Chiba Prefecture (Nagareyama City) are the historic centers of hon-mirin production. Both regions retain long-established producers operating across multi-generational timeframes.
Hon-mirin must be distinguished from two adjacent product categories: みりん風調味料 (mirin-style seasoning), which is a non-fermented blend of corn syrup, glutamate, acidulants, and flavorings designed to mimic the cooking effect of hon-mirin without the alcohol, and 発酵調味料 / 加塩みりん (salted fermented seasoning), which is a fermented preparation salted out of the Liquor Tax Act scope for industrial food use.
OEM applications
In Japanese cooking, hon-mirin is used for teriyaki and照り glazes, nimono (simmered dishes), sauces, marinades, dashimaki tamago, and noodle tare. The combination of natural sugars, alcohol, and amino acids contributes glaze, gloss, depth of flavor, and a mild tenderizing effect.
Hon-mirin is added at the final stage of cooking when its aroma is desired in the finished dish, or earlier when its alcohol is intended to dissolve and carry away off-aromas from fish or meat (a technique known as 煮切り when the alcohol is boiled off first).
Restaurant and specialty-retail supply chains use long-aged hon-mirin from heritage Mikawa and Nagareyama producers as a finishing seasoning where its complexity carries through the dish.
Regulatory classification in Japan
Hon-mirin contains approximately 13–14 percent alcohol by volume and is regulated as an alcoholic beverage under the Liquor Tax Act (酒税法). Production, transport, and sale require a liquor license.
Hon-mirin is also regulated under the Food Sanitation Act, with compositional specifications set under industry and JAS-related standards for mirin.
「みりん風調味料」 (mirin-style seasoning) contains less than 1 percent alcohol and is regulated only as a food, not as a liquor. Its labeling must distinguish it from hon-mirin.
「発酵調味料 / 加塩みりん」 (salted fermented seasoning) is salted (typically around 2 percent salt) so as to fall outside the Liquor Tax Act as a non-potable preparation, and is used primarily in industrial food manufacturing.
Regulatory classification in other markets
| EU | Hon-mirin is imported and labeled as an alcoholic beverage / fermented cooking liquor; EU alcohol-import duties and labeling rules for alcoholic beverages apply. Mirin-style seasoning imports follow standard food import rules. |
|---|---|
| USA | Hon-mirin is imported as an alcoholic beverage and is subject to TTB regulations and state-level alcohol distribution rules. Mirin-style seasoning imports follow FDA food import procedures. |
| China | Hon-mirin is imported under alcohol-import rules administered by GACC; mirin-style seasoning is imported as a food condiment. |
| Korea | Hon-mirin is imported under alcohol-import rules; mirin-style seasoning is imported under standard food import rules. |
Market reference formulations
Example finished products will be added after each product's category status (hon-mirin / mirin-style seasoning / salted fermented seasoning) has been verified against the producer's specification and label.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Typical OEM use levels
Formulation ranges per finished-product application. Verify against the cited source before production.
| Application | Typical range | Regulatory limit | Notes |
|---|---|---|---|
| Standard 本みりん compositional spec (酒税法) | Alcohol ≥14% (酒税法定義); sugars 38–43% typical (mostly glucose / oligosaccharides from rice koji enzymolysis) | Per 酒税法 / 国税庁告示 | Differs from 'みりん風調味料' (alcohol <1%, with added sugar and acid)(酒税法 / 国税庁告示) |
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Room temperature in sealed bottles
- Conditions
- Sealed; refrigerate after opening to slow color darkening
- Shelf life
- 18 months unopened; 3 months refrigerated after opening
酒類業界ガイドライン
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Aichi (Mikawa region — Hekikai / Hazu / Nukata historical centers)
- Import dependence
- 100% domestic for authentic 三州三河本みりん (note: this is a regional consortium brand from Aichi Mikawa region — Kakukyu / Sumiya Bunjiro etc.; NOT 農林水産省 GI-registered); commodity みりん風調味料 globally produced
国税庁 / 全国味淋協議会
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Unavailable | Hon-mirin contains ≥14% alcohol per 酒税法; cannot be Halal certified. Halal-targeted markets use 'mirin-style seasoning' (alcohol-free analog) |
| Kosher | On-request | Some kosher-certified hon-mirin available; Pareve |
| Organic JAS | On-request |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Hon-Mirin?
- Hon-mirin (本みりん, true mirin) is a traditional Japanese fermented rice cooking seasoning containing approximately 13–14 percent alcohol by volume. It is produced by combining steamed glutinous rice with rice koji and shōchū and allowing enzymatic hydrolysis to proceed for 60 to 90 days. The Mikawa region of Aichi Prefecture and Nagareyama in Chiba Prefecture are the historic centers of hon-mirin production. Hon-mirin is legally distinct from 「みりん風調味料」 (mirin-style seasoning), which contains less than 1 percent alcohol and is not a fermented product.
- What is the regulatory status of Hon-Mirin in Japan?
- Hon-mirin contains approximately 13–14 percent alcohol by volume and is regulated under the Liquor Tax Act in addition to the Food Sanitation Act. It is legally distinct from 「みりん風調味料」(mirin-style seasoning), which contains less than 1 percent alcohol and is not classified as an alcoholic beverage.
- What products typically use Hon-Mirin?
- Premium cooking mirin / Teriyaki, nimono, glazes, and sauce bases / Restaurant and specialty-retail supply
- Where does Hon-Mirin come from?
- Fermented (steamed glutinous rice, rice koji, and shōchū; 60–90 day enzymatic hydrolysis)
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Related guides & how-to
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Regulatory guidance
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FAQ for OEM buyers
Q. What is hon-mirin and how is it different from mirin-style seasoning?
Hon-mirin (本みりん, true mirin) is a fermented rice cooking wine made from steamed glutinous rice (mochigome), rice koji, and shōchū, aged 60–90 days. The koji enzymes hydrolyze the rice starch into glucose and maltose and rice protein into amino acids; the shōchū contributes alcohol (~14% ABV in the finished hon-mirin) and prevents undesired microbial activity. 'Mirin-fū chōmiryō' (みりん風調味料 / mirin-style seasoning) is a non-fermented blend of corn syrup, glutamate, acidulants, and flavorings designed to mimic hon-mirin's cooking effects without alcohol — it contains less than 1% alcohol and is regulated only as a food, not as an alcoholic beverage.
Q. What does hon-mirin do in cooking that mirin-style seasoning cannot?
Hon-mirin contributes four effects in Japanese cooking: (1) natural sweetness from glucose and maltose generated by koji enzymatic hydrolysis, (2) characteristic glaze (照り) on teriyaki and nimono surfaces from the sugar-alcohol-amino-acid combination, (3) deodorization of fish / meat by alcohol carrying off off-aromas, and (4) flavor depth from the rich amino-acid and aromatic-compound profile generated during fermentation. Mirin-style seasoning provides sweetness and some umami but lacks the alcohol-driven aroma and deodorization effects.
Sources · Last reviewed: 2026-04-26
Q. Where is hon-mirin traditionally produced?
Two regions are the historic centers: Mikawa region of Aichi Prefecture (Hekinan, Kariya, Handa) — home to several multi-generational producers — and Nagareyama City in Chiba Prefecture, where Kibun Foods and Manjō Mirin (Kikkoman group) trace their origins to early-Meiji-era hon-mirin production. Both regions retain established producers operating long-aged hon-mirin lines.
Sources · Last reviewed: 2026-04-26
Q. What is 'hakkō chōmiryō' (発酵調味料) — the salted fermented seasoning?
Hakkō chōmiryō (発酵調味料 / 加塩みりん, salted fermented mirin) is a fermented mirin-type product to which approximately 2% salt has been added during production. The salt addition makes the product non-potable and removes it from the scope of the Liquor Tax Act, even though it retains roughly the same alcohol content as hon-mirin. It is used principally in industrial food manufacturing because it bypasses liquor-license requirements while preserving most of hon-mirin's cooking effects.
Sources · Last reviewed: 2026-04-26
Use cases
Premium teriyaki sauce manufacturing
- Positioning
- Authentic Japanese teriyaki sauce with hon-mirin called out on the label, distinguishing premium retail SKUs from generic teriyaki blends.
- Typical usage level
- 10–25% hon-mirin in teriyaki sauce formulation, paired with shoyu, sugar, and dashi.
- Formulation notes
- Reduce after combining to evaporate excess alcohol if desired (煮切り), or retain alcohol for deodorization in fish-based products.
Restaurant and food-service supply
- Positioning
- Long-aged Mikawa or Nagareyama hon-mirin as a finishing seasoning for high-end Japanese restaurant kitchens (kaiseki, sushi, izakaya).
- Typical usage level
- Used per-recipe; consumption ranges from a tablespoon per dish to several liters per service week in busy kitchens.
Nimono (simmered dishes) and noodle tare manufacturing
- Positioning
- Industrial supply for retort-pouch nimono, cup-noodle tare, and chilled-meal seasoning bases requiring authentic Japanese sweetness and glaze.
- Typical usage level
- 5–15% of seasoning base; for cost reasons, mass-market lines often blend hon-mirin with hakkō chōmiryō or mirin-style seasoning.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Premium retail single-serve or gift mirin
- Positioning
- 200–500 mL bottles of long-aged premium hon-mirin sold in upscale grocery, specialty retail, and gift channels in export markets.
- Formulation notes
- Glass-bottle premium packaging; multi-year aged hon-mirin (3-year, 5-year, 10-year) commands strong price premium at retail.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- Liquor Tax Act (酒税法) — National Tax Agency of Japan
- Japan Mirin Association (全国味淋協会)
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) — fermented seasoning categorization guidance
Last updated: 2026-04-25. Ingredient entries are reviewed at least annually against current regulatory listings.