Matière premièreMatériaux traditionnels

Hon-Mirin

本みりん (Hon-mirin)

Se renseigner sur Hon-Mirin

Pourquoi sourcer au Japon

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

Spec clé

MOQ from 50–500 L.

Produit fini typique

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

En un coup d'œil

Fournisseurs répertoriés
3 fournisseurs
MOQ typique
50–500 L
Délai typique
6–12 semaines (expédition + dédouanement alcool)
Régions d'origine
Aichi (Mikawa), Chiba (Nagareyama), Nationwide specialty producers
Catégorie
Matériaux traditionnels
Saison de récolte
Toute l'année (fermentation de 60–90 jours)
Statut réglementaire au Japon
Liquor Tax Act (contient ~14 % d'alcool dans le hon-mirin) ; Food Sanitation Act
Nom japonais
本みりん
Romaji
Hon-mirin

À propos de cet ingrédient

Le hon-mirin (mirin authentique) est un vin de riz japonais fermenté pour la cuisine, titrant environ 13 à 14 % d'alcool en volume. Aichi (Mikawa) et Chiba (Nagareyama) en sont les principales régions de production traditionnelle. Le hon-mirin se distingue du 'condiment de type mirin' (みりん風調味料), un édulcorant non fermenté.

Statut réglementaire

JaponLiquor Tax Act (contient ~14 % d'alcool dans le hon-mirin) ; Food Sanitation Act
Union européenneLes règles d'importation des boissons alcoolisées s'appliquent
États-UnisImportation d'alcool (TTB / réglementations des États)
ChineLes règles d'importation d'alcool s'appliquent

FAQ pour les acheteurs 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.

Sources · Dernière vérification: 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 · Dernière vérification: 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 · Dernière vérification: 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 · Dernière vérification: 2026-04-26

Cas d'usage

  • Premium teriyaki sauce manufacturing

    Positionnement
    Authentic Japanese teriyaki sauce with hon-mirin called out on the label, distinguishing premium retail SKUs from generic teriyaki blends.
    Niveau d'usage typique
    10–25% hon-mirin in teriyaki sauce formulation, paired with shoyu, sugar, and dashi.
    Notes de formulation
    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

    Positionnement
    Long-aged Mikawa or Nagareyama hon-mirin as a finishing seasoning for high-end Japanese restaurant kitchens (kaiseki, sushi, izakaya).
    Niveau d'usage typique
    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

    Positionnement
    Industrial supply for retort-pouch nimono, cup-noodle tare, and chilled-meal seasoning bases requiring authentic Japanese sweetness and glaze.
    Niveau d'usage typique
    5–15% of seasoning base; for cost reasons, mass-market lines often blend hon-mirin with hakkō chōmiryō or mirin-style seasoning.

    Sources

    Connaissance sectorielle — non encore rattachée à une source primaire unique

  • Premium retail single-serve or gift mirin

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

    Sources

    Connaissance sectorielle — non encore rattachée à une source primaire unique

Fournisseurs japonais

← Retour à ingrédientsView in English
Se renseigner sur Hon-Mirin