Hinode Hon Mirin
Mirin is Japanese cooking rice wine and one of the key condiments in Japanese cooking.
Mirin is produced by fermenting Mochigome rice with Komekoji (a type of yeast – malt rice) and Shochu (Japanese spirits) or alcohol. Mirin is syrupy and gold in colour.
It has sweet taste but it is different from sweetness of sugar.
Mirin is used for cooking to add sweetness, umami, aroma and lustre to dish.
Its alcohol also helps giving ingredient good taste and masks fishy smell of ingredient.
Can be used to marinate fish and used in Tamagoyaki too.