Hinode, Hon Mirin, 400ml
True mirin, brewed with 100% Japanese-grown rice.
Hinode Hon Mirin is hon mirin (本みりん, true mirin), the brewed sweet rice seasoning behind the gloss of teriyaki and the rounded sweetness of Japanese simmered dishes. The label states 100% Japanese-grown rice and classes it as an alcoholic seasoning. That alcohol does part of the work: it carries aroma into the food and cooks away in the pan. 400ml bottle.
More from Hinode: Honteri mirin-style seasoning (400ml) and Cooking Sake (400ml).
Why Chefs Choose This
- Brewed sweetness: the sugars come from rice broken down by koji, which gives depth that syrup cannot.
- Real shine: this is the teri in teriyaki, a glossy finish on glazes and tare.
- Holds its shape: mirin helps simmered fish and vegetables stay intact in the pot.
- Japanese-grown rice: 100% Japanese rice, as stated on the label.
How to Use
- Teriyaki and tare: equal parts soy sauce, sake and mirin, reduced to a glaze.
- Nikiri mirin: boil briefly to drive off the alcohol, then use cold in dressings and dipping sauces.
- Mentsuyu: simmer with dashi and soy sauce for a soba or tempura dipping sauce.
- Beyond Japan: deglaze a pan after searing duck or pork, or glaze roast squash and salmon.
Mirin (味醂) is made by mixing steamed glutinous rice and rice koji with shochu and leaving it to mature. Over the months the koji enzymes turn the rice starch into sugars while the alcohol keeps the mash stable, giving a golden, syrupy liquid of around 14% alcohol. Because of that alcohol, hon mirin is classed in Japan as an alcoholic seasoning, which is what the 酒類調味料 on this label means. Mirin was drunk as a sweet liquor before it became a kitchen staple, and it is still used to make otoso, the spiced drink served at New Year.
Learn more: What Is Mirin?
What does hon mirin taste like?
Sweet and full, with a gentle alcohol warmth on its own and a soft, rice-led aroma. Behind the sweetness there is a savoury depth from the long brew, closer to a light caramel than to sugar syrup. Cooked down, the alcohol goes and leaves a glossy, rounded sweetness that pulls soy sauce and dashi together. This is what gives a proper teriyaki its sheen and a simmered dish its balance.
| Type | Hon mirin 本みりん (true mirin) |
| Brand | Hinode 日の出 |
| Key Feature | Brewed with 100% Japanese-grown rice |
| Origin | Japan |
| Net Volume / Format | 400ml bottle |
| Best Used As | Glaze, tare and simmering seasoning |
What is the difference between hon mirin and mirin-style seasoning?
Hon mirin is brewed from glutinous rice, rice koji and shochu and carries around 14% alcohol. Mirin-style seasoning (mirin-fū chōmiryō) has under 1% alcohol and copies the sweetness at a lower price. Hon mirin has more depth and aroma, and its alcohol helps carry flavour into food and keep simmered dishes intact. For a sauce where mirin is the backbone, such as teriyaki or mentsuyu, hon mirin is the one to use.
Is mirin the same as cooking sake?
No. Both are rice-based and both carry alcohol, but mirin is sweet and syrupy while cooking sake is dry. Sake adds savoury depth and removes fishy or gamey notes; mirin adds sweetness and gloss. Most classic Japanese sauces use both, often alongside soy sauce in equal parts.
How should I store hon mirin after opening?
Keep it in a cool, dark place with the cap closed tightly, following the guidance on the label. Hon mirin is usually kept at room temperature rather than in the fridge, as cold can cause the sugars to crystallise. Wipe the neck after pouring.
SKU : S0333