本みりん

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.

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.

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.

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.