Amidasu Fermentation Academy: Traditional Homemade Mirin Making Class

This class focuses on the traditional method of making mirin using glutinous rice, rice koji, and shochu. Participants will learn about the role of mirin in cooking, how it differs from commercial products, and how to incorporate it into daily dishes. Attendees will prepare approximately 2 liters of mirin to take home. The session includes a hands-on preparation process, an explanation of the seasoning, and a tasting of dishes made with mirin. In accordance with liquor tax laws, the mirin prepared is a non-potable, salted fermented seasoning intended solely for culinary use.