Hon-mirin (true mirin) is a traditional Japanese fermented rice cooking wine containing approximately 13–14% alcohol by volume.
MOQ from 50–500 L.
Premium teriyaki sauce manufacturing — Authentic Japanese teriyaki sauce with hon-mirin called out on the label, distinguishing premium retail SKUs from generic teriyaki blends.
Hon-mirin (mirin sejati) adalah anggur masak beras fermentasi tradisional Jepang yang mengandung sekitar 13–14% alkohol berdasarkan volume. Aichi (Mikawa) dan Chiba (Nagareyama) merupakan kawasan produksi tradisional utama. Hon-mirin berbeda dengan 'bumbu bergaya mirin' (みりん風調味料) — pemanis yang tidak difermentasi.
| Jepang | Liquor Tax Act (mengandung ~14% alkohol pada hon-mirin); Food Sanitation Act |
|---|---|
| Uni Eropa | Aturan impor minuman beralkohol berlaku |
| Amerika Serikat | Impor alkohol (TTB / regulasi negara bagian) |
| Tiongkok | Aturan impor alkohol berlaku |
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.
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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.
Sumber · Terakhir ditinjau: 2026-04-26
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.
Sumber · Terakhir ditinjau: 2026-04-26
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.
Sumber · Terakhir ditinjau: 2026-04-26
Premium teriyaki sauce manufacturing
Restaurant and food-service supply
Nimono (simmered dishes) and noodle tare manufacturing
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Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Premium retail single-serve or gift mirin
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Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Kadoya Bunjiro Shoten
角谷文治郎商店
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Mizkan Holdings Co., Ltd.
ミツカンホールディングス
Produsen cuka terbesar di dunia. Didirikan di Handa dengan inovasi sake-kasu. Cuka beras, cuka berbumbu, cuka sake-kasu, cuka sushi.
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キッコーマン株式会社
Produsen soy sauce Jepang skala terbesar. Fasilitas di AS, Belanda, Singapura, Taiwan, Tiongkok, dan Kanada. Anak perusahaan AS sejak 1992 (Salem, Oregon). Produksi tradisional dan skala industri.
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