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Mirin is definitely not vinegar. Happy to explain the process, having made it myself.
Maybe I should not be enigmatic and just explain briefly: Real mirin is rice & koji allowed to break down into sugars inside a high-ABV spirit, usually shochu, which prevents microbial fermentation, resulting in a sweet liquid that is still fairly alcoholic. Commercial mirin is usually just syrup.
CO
Crock of Time
@crockoftime.com
Your food's destiny awaits: crockoftime.com
Fermenting in the home kitchen with
@cr0ybot.com
sᴇɴᴅ ᴍᴇ ʏᴏᴜʀ ᴄʀᴏᴄᴋs
26 followers47 following63 posts