Ju Vinegar Factory | Bulk Japanese Seasoings | Resturant Usage | Halal Ju Vinegar
group nameCustom Vinegar Series
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Min Order10 box
brand nameYinghok Food & Beverage Wholesale Manufacturer
modelKS-TL-07
payment methodT/T
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update timeSat, 06 Dec 2025 05:23:28 GMT
Paramtents
Shelf life 24 months
Available sizes 1.75L,1.8L,2kg,1.9L,18L
Storage conditions Store in a cool, dry place away from light.
Packging & Delivery
Size55cm x33cm x22cm
Weight15kg / box
Min Order10 box
Briefing
Ju Vinegar is a commonly used condiment in daily cooking.
Detailed
Brife Introdution
Hon mirin is a commonly used seasoning in Japanese cuisine, belonging to brewed condiments. With a sweet and mellow taste and a viscous body, it is often used to enhance flavor and aroma. It is one of the core seasonings in Japanese cooking, and is known as one of the "Three Essential Japanese Seasonings" together with soy sauce and miso.
Raw Materials and Production Process
A sweet seasoning with alcohol content, formed by saccharification and fermentation of glutinous rice followed by the addition of edible alcohol. Glutinous rice is used as the raw material for saccharification and fermentation because of its high saccharification rate and the unique rice aroma characteristic of glutinous rice.
Flavor and Characteristics
Taste：
With a high sweetness (sugar content about 30%-50%), viscous texture, and a gentle alcoholic aroma.
Functions：
Neutralize the fishy or gamy odor of ingredients (e.g., fish, meat);
Enhance the gloss and viscosity of dishes (e.g., teriyaki sauce, simmered dishes);
Balance saltiness and soften the taste (e.g., dressings, marinades).
What are the classifications of YINGHOK Hon mirin?
1) Classification by time:
New Mirin : Honmirin pressed in the current year, characterized by a fresh and light sweetness. It has a pale yellow color.
Aged Mirin : Honmirin stored for 2 years or more. It is notable for its rich aroma, deeper rice fragrance, and mellow taste, with a reddish-brown color.
2) Classification by sugar content:
According to different uses, it can be divided into Honmirin with high, medium and low sugar content.
- Honmirin 33: Sugar content 33%, alcohol content 13.5%
- Honmirin 44: Sugar content 44%, alcohol content 13.5%
- Honmirin 46: Sugar content 46%, alcohol content 13.5%
3) Classification by alcohol content: Alcohol content can also be adjusted according to different uses.
Honmirin 38: Sugar content 38%, alcohol content 10.5%
8-degree Honmirin: Sugar content 33%, alcohol content 8%
4) Custom-blended Honmirin:
Formulated specifically for certain food enterprises or distributors based on their special requirements.
What are the differences between Honmirin and Cooking wine ?
ITEM | HON MIRIN | COOKING WINE | ||
| Raw Materials & Brewing Process | Mainly made from glutinous rice, water, rice koji and edible alcohol | Mainly made from rice,rice koji and water. The fermentation process is the same as that of sake, but the physical and chemical indicators are different. | ||
| Taste & Flavor | Sweet, rice & wine aroma | Winey, spicy, aromatic | ||
| Culinary Uses & Scenarios | Japanese, sweet Chinese dishes | Chinese home cooking, meat/seafood | ||
Primary Functions | Sweeten, freshen, tenderize | Deodorize, degrease, enhance aroma | ||
HON MIRIN FAQs
How long is the shelf life of Hon Mirin ?
24 months. After opening, store it in the refrigerator and avoid direct sunlight.
What are the common uses of Hon Mirin?
Sauce Preparation: e.g.Teriyaki sauce ,Unaju sauce
Simmered Dishes: e.g.Tsukudani (simmered small fish),Oden (Japanese simmered dishes
Grill Marination: e.g. Grilled eel (unagi),Yakitori (grilled chicken skewers)
Soups and Steamed Dishes: e.g.Chawanmushi (Japanese steamed egg custard, Miso soup
At which stage of cooking should they be added?
Recommended to add during the final stages of cooking (e.g., when reducing sauce or just before serving).
Reason：Extended high heat causes alcohol to evaporate, diminishing the fermented aroma and sweetness.
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- Dalian Liaoning
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- FOB, EXW
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- T/T