Hon mirin (本みりん) contains 14% alcohol and 0% salt. Steamed glutinous rice, rice koji mold, and shochu (distilled alcoholic beverage) are mixed and fermented for about 40 to 60 days. Enzymes in rice koji decompose starch and proteins of glutinous rice and various saccharides, amino acids, organic acids, and fragrance ingredients are produced to form Mirin.
Hon Mirin is an essential ingredient in a lot of well-loved Japanese dishes, teriyaki and sukiyaki being the most well-known among them. Mirin is the ingredient that gives teriyaki sauce and other Japanese sauces their unique sweetness, as well as their trademark glazed appearance.