1.8L японский соус в горячем стиле Хон мирин

Hon Mirin is a sweet seasoning flavoring with alcohol that is formed by the saccharification and fermentation of glutinous rice. The raw material of saccharification fermentation is glutinous rice, because the saccharification rate of glutinous rice is high, and it has a special rice flavor of glutinous rice.

Hon Mirin is a type of cooking wine, rich in sweet and alcoholic taste, which can effectively remove the smell of food. It is a kind of yellow transparent sweet wine, which tastes like sweetened rice wine, its use is similar to Chinese cooking wine, and it is an indispensable seasoning in cooking.

1) Freshen
Hon mirin can add "superior umami" that sugar cannot. Mirin gets most of its umami from "glucose" and has a stronger aftertaste compared to granulated sugar, with a sweet, classy umami taste.

In addition, the component of granulated sugar is single sucrose, while the mirin contains more than 9 types of sugar, starting with glucose.
Therefore, it can not only make people feel sweet in the end, but also have a unique rich and delicious feeling.

2)Brighten Color
The sugar wraps around the surface of the ingredients, retaining moisture and flavor, adding "color" to dishes and promoting appetite.

3)Increasing texture
Mirin marinades the ingredients for a moment to soak them in. The alcohol content of the mirin helps to even out the taste of the dish ,so that the umami flavor is fully absorbed.

4)Add lustre to foods
Sugars and amino acids turn a beautiful golden color when heated, thus giving the food its best appearance.

5)Shape preserving
Alcohol can make the pectin that would cause the food to collapse less soluble, can increase the toughness of the material, and thus prevent the food from cooking too soft.

6)De-fishy
Its alcohol component is the key to fishy, after heating, the flavor of the smell is more concentrated, so it plays a good role in fishy.

7)Aroma enhancement
The flavorful components of the flavor are gradually revealed through aging and heating during cooking. If it burns a little, it will produce a more pungent aroma.

8)Easy to match
It is easy to match with other naturally brewed seasonings. Mirin blends well with miso, soy sauce, vinegar and other ancient brewing seasonings. Because it is liquid, it is easy to mix and does not easily produce uneven taste.

1)Classification by time (Production enterprises use more)
New mirin: The mirin produced in the first year is characterized by a fresh, light sweet taste and a light yellow color.

Old mirin: Store the original mirin for 2 years or more. Characterized by a rich aroma, rice mellow more intense, the color is reddish-brown.

2)Classification by sugar degree

According to different uses, can be divided into high, middle and low sugar degree of the original mirin.
Mirin 33 is 33% sugar and 13.5% alcohol.
Mirin 44 is 44% sugar and 13.5% alcohol.
Mirin 46 is 46% sugar and 13.5% alcohol.

3)Classification by alcohol: Alcohol can also be changed according to different uses.
Mirin 38 is 38% sugar and 10.5% alcohol
Mirin 8 is 33% sugar and 8% alcohol

4)According to the requirements of customers, any combination of sugar and alcohol, formulated for a certain food company or distributor .