Mirin is produced through a natural fermentation process of sweet rice with koji (Aspergillus oryzae), salt, and distillates, which are mixed, saccharified due to fermentation with the koji mold, and filtered to yield a clear, yellowish Mirin, rich in natural sweetness.

It undergoes a maturation process for 6 months, which results in a smoother taste, full body, and the ability to easily blend with other ingredients.

Due to the fermentation process, Rice Mirin becomes rich in oligosaccharides that act as prebiotics, serving as food for probiotic bacteria that support overall digestive function.

This is why it pairs excellently with Nama Soy Sauce or Tamari in cooking.