The flavor of homemade mirin is elegant and distinct from the sweet commercial varieties made with corn syrup. Let me know the taste of your mirin! Approach this challenge when the temperatures start to cool down in October. Ingredients: 320 g mochigome (glutinous rice) 300 g kome-koji 600 ml shochu (35%) Instructions: Soak the rice overnight.This ensures even steaming and full gelatinization. Cook the rice (choose one method): Steamer version: Steam the soaked and drained rice until fully translucent.Rice cooker version: Add the drained rice to the rice cooker with 160 ml of water. Cook using the White Rice setting. Pot version: Add the drained rice to a pot with 160 ml of water. Cover with a heavy lid and cook over low heat for 12–15 minutes. Cool the cooked rice to 40°C (104°F).This protects the koji enzymes from heat damage. Mix the rice and koji.Transfer the cooled rice to a clean bowl and mix thoroughly with the kome-koji by hand. This ensures even distribution and begins saccharification immediately. Add the shochu.Pour in the 600 ml shochu, mix well, then transfer the mixture to a clean jar. Seal the lid and leave it at room temperature for 3 months. Strain.Use a coffee filter or fine cloth to strain the mirin. You may use it right away or mature it for the next 5 to 6 months.
