Japan Ingredient Sourcing
Raw material / 原材料Traditional materials

Hon-Mirin

本みりん (Hon-mirin)

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Why source from Japan

Hon-mirin (true mirin) is a traditional Japanese fermented rice cooking wine containing approximately 13–14% alcohol by volume.

Key spec

MOQ from 50–500 L.

Typical end-product

Premium teriyaki sauce manufacturing — Authentic Japanese teriyaki sauce with hon-mirin called out on the label, distinguishing premium retail SKUs from generic teriyaki blends.

At a glance

Suppliers listed
3 suppliers
Typical MOQ
50–500 L
Typical lead time
6–12 weeks (shipping + alcohol clearance)
Regions of origin
Aichi (Mikawa), Chiba (Nagareyama), Nationwide specialty producers
Category
Traditional materials
Harvest season
Year-round (fermentation 60–90 days)
Japan regulatory status
Liquor Tax Act (contains ~14% alcohol in hon-mirin); Food Sanitation Act
Japanese name
本みりん
Romaji
Hon-mirin

About this ingredient

Hon-mirin (true mirin) is a traditional Japanese fermented rice cooking wine containing approximately 13–14% alcohol by volume. Aichi (Mikawa) and Chiba (Nagareyama) are the major traditional production areas. Hon-mirin is distinct from 'mirin-style seasoning' (みりん風調味料) — a non-fermented sweetener.

Regulatory status

JapanLiquor Tax Act (contains ~14% alcohol in hon-mirin); Food Sanitation Act
EUAlcoholic-beverage import rules apply
United StatesAlcohol import (TTB / state regulations)
ChinaAlcohol import rules apply

FAQ for OEM buyers

Q. Why are lead times for hon-mirin export longer than for other Japanese seasonings?

Two factors: (1) the 60–90 day fermentation cycle limits responsiveness to short-notice orders, and (2) hon-mirin is an alcoholic beverage and the export shipment must clear destination-market alcohol-import licensing (TTB in the US, EU alcohol-import procedures, GACC in China, MFDS in Korea). Industry-typical lead time is 6–12 weeks; alcohol customs clearance alone can add 2–4 weeks at the destination. MOQ is typically 50–500 L in food-service drums.

Sources · Last reviewed: 2026-04-26

Q. Should I import hon-mirin or mirin-style seasoning?

Decision depends on positioning and channel: hon-mirin requires alcohol-import licensing, longer lead times, and higher unit cost, but delivers authentic flavor and supports a premium 'real mirin' positioning. Mirin-style seasoning imports under standard food rules (no alcohol licensing), is faster and cheaper, and is acceptable for many mass-market applications. For restaurant supply and premium retail, hon-mirin is preferred; for mass packaged-food manufacturing, mirin-style seasoning or 'hakkō chōmiryō' (salted fermented seasoning) is more practical.

Sources · Last reviewed: 2026-04-26

Q. What documentation is required for US hon-mirin import?

Standard requirements: (1) the importer must hold a TTB-issued Federal importer permit; (2) hon-mirin requires Certificate of Label Approval (COLA) from TTB before sale; (3) compliance with state-level alcohol distribution rules (three-tier system in most US states); (4) FDA Prior Notice for the food shipment; (5) standard COA, allergen, and specification documents from the producer. Engaging a US alcohol-import broker is normal practice.

Sources · Last reviewed: 2026-04-26

Q. What COA parameters and labeling claims should I expect?

Standard COA: alcohol content (target ~13–14% for hon-mirin), Brix / sugar profile, total acidity, pH, color value, microbiological limits, heavy metals, and any flavor-active component as relevant. Labeling: '本みりん' or 'hon-mirin' is reserved for fermented products meeting the legal classification — non-fermented blends cannot use this term. Aichi / Mikawa or Chiba / Nagareyama regional naming requires substantiation of origin. Some long-aged hon-mirin (3-year, 5-year aged) carries premium positioning — confirm aging claim with producer.

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.

    Sources

  • 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.

    Sources

  • 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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Japanese suppliers

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Last updated: 2026-04-24

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