Hinode, Honteri Low Alcohol Mirin, 400ml
Mirin-style seasoning for shine and mellow sweetness, with no alcohol to cook off.
Hinode's mirin-style seasoning (mirin-fū chōmiryō) does the everyday jobs of mirin: gloss on a glaze and a rounded sweetness in sauces and simmered dishes. Alcohol sits under 1%, so it can go straight into cold dressings and quick sauces without being boiled first. The label states it is made with Japanese-grown rice. 400ml bottle.
More from Hinode: Hon Mirin (400ml) and Cooking Sake (400ml).
Why Chefs Choose This
- Shine on the glaze: the label promises teri and tsuya, shine and gloss, and that is what it brings to teriyaki.
- No cooking off: with alcohol under 1%, it goes into cold dressings and dips as it comes.
- Mellow sweetness: rounds out soy and dashi without the flat edge of plain sugar.
- Everyday price: covers mirin's routine work for less than hon mirin, which keeps food cost down.
How to Use
- Teriyaki: reduce with soy sauce and sake until it coats the back of a spoon, then glaze chicken or salmon.
- Nimono: season simmered vegetables and fish alongside dashi and soy sauce.
- Dressings and dips: stir straight into cold sauces with soy, vinegar or sesame.
- Beyond Japan: a spoonful in a glaze for roast carrots, pork belly or squash.
Mirin (味醂) is Japan's sweet rice seasoning. Hon mirin (本みりん, true mirin) is brewed from glutinous rice, rice koji and shochu and carries around 14% alcohol, which is why Japan classes it as an alcoholic seasoning. Mirin-fū chōmiryō (みりん風調味料, mirin-style seasoning) is the everyday alternative: a sweet seasoning with under 1% alcohol that copies mirin's sweetness and gloss. On this bottle Hinode prints the name shin-miryō (新味料, new seasoning) above that category name. Use it where the job is sweetness and shine, and reach for hon mirin when you want the depth of a long brew.
Learn more: What Is Mirin?
What does mirin-style seasoning taste like?
Sweet first, clean and syrupy, with a soft rice note behind it. There is no alcohol warmth, so it tastes simpler and lighter than hon mirin, which carries more aroma and a deeper, almost caramel finish from its long brew. In cooking that simplicity is useful: it adds gloss and a rounded sweetness without changing the character of the soy or dashi it sits with. Reduced in a glaze it turns sticky and bright, which is exactly what a teriyaki finish needs.
| Type | Mirin-fū chōmiryō みりん風調味料 (mirin-style seasoning) |
| Brand | Hinode 日の出 |
| Key Feature | Under 1% alcohol, no need to cook it off |
| Origin | Japan |
| Net Volume / Format | 400ml bottle |
| Best Used As | Glaze, simmering seasoning and sweetener for dressings and dips |
What is the difference between hon mirin and mirin-style seasoning?
Hon mirin is brewed from glutinous rice, rice koji and shochu, carries around 14% alcohol and is classed as an alcoholic seasoning in Japan. Mirin-style seasoning (mirin-fū chōmiryō) has under 1% alcohol and is made to copy mirin's sweetness and shine at a lower price. Hon mirin gives more depth and aroma and helps simmered food hold its shape; mirin-style seasoning is the practical everyday choice for glazes, dressings and quick sauces.
Do I need to cook off the alcohol?
No. With alcohol under 1%, there is nothing meaningful to burn off, so it can be stirred straight into cold dressings, dipping sauces and marinades. With hon mirin, cooks usually boil it briefly first (nikiri mirin) before using it cold. In hot dishes either can go in as normal; reduce the sauce until it turns glossy and coats a spoon.
How should I store it after opening?
Keep the bottle sealed in a cool, dark place before opening. Once opened, close the cap tightly and keep it in the fridge, following the storage guidance on the label. Wipe the neck after pouring so the sugars do not crust around the cap.
SKU : S0923