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Hinode Hon Mirin Alc 13% 1L
Hinode Hon Mirin Alc 13% 1L
- A true traditional Japanese cooking rice wine (Hon Mirin) made with steamed glutinous rice, rice koji, and shochu.
- Provides essential sweetness and depth (umami) to marinades, sauces, and simmered dishes.
- Imparts a characteristic glossy sheen (teriyaki effect) and prevents ingredients from falling apart during cooking.
- Contains 13% alcohol by volume (Alc 13%) and is packaged in a generous 1L size for professional or frequent home use.
Unleash the flavor of Japan & Korea: Hinode Hon Mirin Alc 13% 1L!
The Essence of Japanese Umami and Gloss
Hinode Hon Mirin is a traditional, fermented sweet rice wine used exclusively as a foundational seasoning in authentic Japanese cuisine. Unlike Aji-Mirin (mirin-like seasoning), this Hon Mirin contains 13% alcohol, which plays a crucial role in preventing ingredients from breaking apart during simmering and allowing flavors to penetrate deeply. This essential ingredient is key to achieving the signature rich, savory depth, often called umami, and the beautiful, lacquered gloss (teriyaki) characteristic of dishes like nimono and teriyaki.Deep, Syrupy Sweetness and Aroma
The flavor profile of Hinode Hon Mirin is dominated by a deep, syrupy sweetness derived from the slow fermentation of glutinous rice. This complex sweetness is balanced by a subtle richness and a mild alcoholic aroma, which dissipates during cooking, leaving behind only refined flavor notes. It effectively masks unwanted odors in fish and meat, while harmonizing salty and sour components, resulting in a cohesive and balanced taste structure in savory preparations.How to Enjoy
Use Hinode Hon Mirin as a fundamental component in Japanese cooking. It is typically combined with soy sauce and sometimes sake to create classic sauces and broths. For teriyaki, combine equal parts mirin, soy sauce, and sake, then simmer until thickened. For simmering dishes (nimono), add it during the final stages of cooking to impart gloss and sweetness. As it contains alcohol, ensure it is boiled briefly to allow the alcohol to evaporate before serving.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 11.05.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1142kJ/273kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
49.3g 49.3g |
| Protein | 0g |
| Natrium (Salt) | 0g |
Sticky rice, BARLEY malt rice, brewed alcohol, sugar.
Details & Importer
Manufacturer: HINODE
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Often bought together
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Frequently asked questions
Why must Hon Mirin often be boiled briefly (Nikiri) before use in delicate sauces or marinades?
Boiling, known as nikiri, removes the 13% alcohol content. This prevents the raw alcoholic flavor from overpowering delicate ingredients and ensures the seasoning’s sweetness and gloss shine through.
How does the timing of adding Hon Mirin differ when making a thick teriyaki glaze compared to a thin soup base?
For a thick glaze, Hon Mirin should be added early alongside soy sauce and sugar and reduced significantly to develop viscosity and deep color. For a soup base (tsuyu), it is added later to lightly sweeten and enhance umami without excessive reduction.
If my Nimono (simmered dish) broth tastes too salty, how should I use Hon Mirin to adjust the flavor balance?
Do not simply add more Hon Mirin towards the end. Instead, remove a portion of the salty broth, reduce the removed liquid with a small amount of Hon Mirin and water, and return it to the pot. The mirin's complex sugars help round out harsh saltiness.
What is the functional difference between using Hon Mirin versus Mirin-style seasoning (Aji Mirin) when preparing Dashimaki Tamago?
Hon Mirin contains real alcohol which helps tenderize the eggs and adds a pure, delicate sweetness. Aji Mirin, lacking high alcohol, may not achieve the same fine texture and may introduce additional non-traditional flavor components.
Should the amount of Hon Mirin used in the broth for hot Kake Udon be adjusted compared to the broth for cold Hiyashi Somen?
Yes. Cold dishes dull sweetness perception, so Hiyashi Somen broth (Mentsuyu) often requires a slightly higher ratio of Hon Mirin to dashi compared to the lightly seasoned Kake Udon broth, where flavors are amplified by heat.
