Materia primaMateriales tradicionales

Hon-Mirin

本みりん (Hon-mirin)

Consultar sobre Hon-Mirin

Por qué hacer sourcing en Japón

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

Spec clave

MOQ from 50–500 L.

Producto final típico

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

Resumen

Proveedores listados
3 proveedores
MOQ típico
50–500 L
Plazo típico
6–12 semanas (envío + despacho aduanero de alcohol)
Regiones de origen
Aichi (Mikawa), Chiba (Nagareyama), Nationwide specialty producers
Categoría
Materiales tradicionales
Temporada de cosecha
Todo el año (fermentación de 60–90 días)
Estado regulatorio en Japón
Liquor Tax Act (contiene ~14% de alcohol en hon-mirin); Food Sanitation Act
Nombre japonés
本みりん
Romaji
Hon-mirin

Sobre este ingrediente

El hon-mirin (mirin auténtico) es un vino de arroz japonés fermentado para cocina, con aproximadamente un 13–14% de alcohol por volumen. Aichi (Mikawa) y Chiba (Nagareyama) son las principales zonas de producción tradicional. El hon-mirin se diferencia del 'condimento estilo mirin' (みりん風調味料), que es un edulcorante no fermentado.

Estado regulatorio

JapónLiquor Tax Act (contiene ~14% de alcohol en hon-mirin); Food Sanitation Act
Unión EuropeaSe aplican las normas de importación de bebidas alcohólicas
Estados UnidosImportación de alcohol (TTB / regulaciones estatales)
ChinaSe aplican las normas de importación de alcohol

Preguntas frecuentes para compradores OEM

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.

Fuentes · Última revisión: 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.

Fuentes · Última revisión: 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.

Fuentes · Última revisión: 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.

Fuentes · Última revisión: 2026-04-26

Casos de uso

  • Premium teriyaki sauce manufacturing

    Posicionamiento
    Authentic Japanese teriyaki sauce with hon-mirin called out on the label, distinguishing premium retail SKUs from generic teriyaki blends.
    Nivel de uso típico
    10–25% hon-mirin in teriyaki sauce formulation, paired with shoyu, sugar, and dashi.
    Notas de formulación
    Reduce after combining to evaporate excess alcohol if desired (煮切り), or retain alcohol for deodorization in fish-based products.

    Fuentes

  • Restaurant and food-service supply

    Posicionamiento
    Long-aged Mikawa or Nagareyama hon-mirin as a finishing seasoning for high-end Japanese restaurant kitchens (kaiseki, sushi, izakaya).
    Nivel de uso típico
    Used per-recipe; consumption ranges from a tablespoon per dish to several liters per service week in busy kitchens.

    Fuentes

  • Nimono (simmered dishes) and noodle tare manufacturing

    Posicionamiento
    Industrial supply for retort-pouch nimono, cup-noodle tare, and chilled-meal seasoning bases requiring authentic Japanese sweetness and glaze.
    Nivel de uso típico
    5–15% of seasoning base; for cost reasons, mass-market lines often blend hon-mirin with hakkō chōmiryō or mirin-style seasoning.

    Fuentes

    Conocimiento del sector — aún no anclado en una única fuente primaria

  • Premium retail single-serve or gift mirin

    Posicionamiento
    200–500 mL bottles of long-aged premium hon-mirin sold in upscale grocery, specialty retail, and gift channels in export markets.
    Notas de formulación
    Glass-bottle premium packaging; multi-year aged hon-mirin (3-year, 5-year, 10-year) commands strong price premium at retail.

    Fuentes

    Conocimiento del sector — aún no anclado en una única fuente primaria

Proveedores japoneses

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