Hon mirin is true brewed mirin: rice, koji and shochu, fermented and naturally sweet, at around 14% alcohol. Aji-mirin, sometimes labelled "mirin-style seasoning", is a made-up alternative built from sweeteners, a little alcohol and acidity. Both are used the same way in a kitchen, but they behave differently in a pan and they are taxed differently, which is why UK shelves carry both.
This guide sets out what separates them, when each one is the right choice, and what a chef should keep in stock. It sits inside our Pantry Masterclass.
The Difference in One Paragraph
Hon mirin (本みりん, "true mirin") is a brewed rice product. Glutinous rice and rice koji are combined with distilled alcohol and left to convert over months, producing natural sugars, amino acids and a soft, complex sweetness. Aji-mirin (味みりん, "mirin taste") is formulated to imitate that result: it reaches sweetness through added sugars or glucose syrup rather than fermentation, carries little or no alcohol, and often includes salt and acidity regulators.
The practical consequence is that hon mirin brings sweetness, gloss, aroma and depth, while aji-mirin brings sweetness and gloss. For a quick glaze the difference is modest. For a simmered dish where the seasoning is the flavour, it is considerable.
What Each One Does in the Pan
Alcohol is the reason they behave differently. In hon mirin the alcohol carries aroma, helps flavours penetrate the ingredient, and burns off to leave the sugars and amino acids behind. That is what gives teriyaki its lacquered shine and simmered fish its rounded finish rather than a flat sugary one.
Aji-mirin, with little or no alcohol, cannot do the carrying job. It sweetens and it glazes, and in a fast, hot application that is often enough. It also has a practical advantage: because it is a low-alcohol or alcohol-free seasoning, it sits outside alcohol licensing and is simpler for some kitchens and households to buy and store.
The third category worth knowing is mirin-fu chomiryo, a seasoning under 1% alcohol. Hinode's Honteri sits here. It is designed to give the mirin effect without the alcohol, and it is the most common "aji-mirin" style product on UK shelves.
Which Should You Buy?
Our steer, plainly: if mirin is doing real work in the dish, buy hon mirin. Simmered dishes, nimono, glazes you want to shine, dashi-based sauces, anything where you would notice the seasoning. The difference is obvious side by side.
Buy the low-alcohol style when the alcohol is a problem or the application is simple. That means alcohol-free kitchens, high-volume prep where cost per litre matters, or a sweet glaze that is going straight under heat. It is not a lesser product for the job it is designed to do, and a lot of professional kitchens use both for different tasks.
If you keep one bottle, keep hon mirin. If you keep two, keep hon mirin and a low-alcohol bottle for volume work.
What We Stock
We hold both sides of this comparison from Hinode, one of Japan's established mirin producers.
Hinode Hon Mirin, 1000ml
True brewed mirin at 13.5%. The one to reach for when the seasoning is doing the work: glazes, simmered dishes, sauces with real depth.
Hinode Honteri Low Alcohol Mirin, 1L
The mirin-style seasoning: sweetness and gloss without the alcohol. For alcohol-free kitchens and high-volume glazing.
Frequently Asked Questions
Is aji-mirin the same as mirin?
Not quite. Aji-mirin means "mirin taste" and is a seasoning formulated to imitate mirin, usually sweetened with added sugars and carrying little or no alcohol. Hon mirin is brewed from rice, koji and alcohol and is naturally sweet. They are used the same way, but hon mirin brings more aroma and depth.
Can I substitute aji-mirin for hon mirin?
Yes, in most recipes. Expect a sweeter, simpler result with less aroma, and taste as you go because sweetness levels differ between brands. For simmered dishes and glazes where the seasoning is the main flavour, hon mirin is worth using.
Does hon mirin contain alcohol?
Yes, typically around 14%. Most of it cooks off with heat, but it is genuine alcohol, which is why it is sold as an alcoholic product. Low-alcohol mirin-style seasonings such as Honteri sit under 1% and are the usual choice for alcohol-free kitchens.
What can I use instead of mirin?
At a push, dry sherry or sake with a little sugar approximates it, roughly a teaspoon of sugar per tablespoon. It will not give the same gloss or rounded finish, so treat it as a stopgap rather than a swap.
Where to Buy Mirin in the UK
We stock both true hon mirin and the low-alcohol style, in domestic and catering sizes, with fast UK delivery.
Related reading: cooking sake vs mirin, and the Pantry Masterclass.
