I've been fermenting mirin almost a year now. This is informative video about mirin.Hope you like this.

Ingredients
Shochu 35%　1200cc
rice koji 600g
glutinous rice 640g
※ When you cook glutinous rice, cook them with 4 tbsp of sake and less water to cook hard
※ I added 2% of salt not to be illegal, but Hon mirin/pure mirin doesn't need to add salt.
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