Exploring the Art of Mirin: Crack the Code to No-Added-Sugar Cocktails

Transform your culinary and cocktail creations with homemade whiskey mirin

Freshly made JD mirin

Mirin, a cornerstone of Japanese cuisine, is a sweet, umami-rich viscous condiment traditionally made from glutinous rice, koji mold, and a distilled spirit or rice wine. Its versatility in glazing, seasoning, and enhancing dishes has made it a staple in kitchens worldwide.

Though mirin’s base is typically shochu, it can be made with any distilled spirit or fortified wine, allowing for endless flavor experiments. In this recipe, Jack Daniel’s lends its signature caramel and vanilla notes to a modern reinterpretation of mirin.

Fermentation Process

The fermentation process of mirin is based on the enzymatic action of koji. The mold produces enzymes like amylase, which converts rice starch into fermentable sugars, and protease, which breaks down proteins into amino acids, including glutamate, responsible for umami. Simultaneously, Jack Daniel’s, with its 40% alcohol content, prevents harmful bacteria from spoiling the mixture while allowing the koji to work its magic.

This process results in a blend of sweet, umami, and whiskey-forward flavors, with a depth that evolves as it ages. The alcohol acts as a solvent for flavor compounds, extracting and preserving complex aromatics of the ingredients.

To understand how exactly koji work, refer to this note:

Koji Explained

If acidic spirits like sherry or port are used, their higher acidity can slow down the breakdown of starches and proteins. While this can yield a unique flavor profile, the final product may lack the same level of sweetness or umami richness as a distilled-spirit base.