| Category | Item |
|---|---|
| Compost | 65% |
A mash of glutinous and ordinary rice — the mirin-line intermediate.
Obtaining
Usage
Into the jar
Rested in the jar with a water bottle it becomes a mirin bottle. Like the miso and shoyu mashes, it is not eaten as it is.
As an ingredient
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
In the real world
Hon-mirin is mashed from steamed glutinous rice, rice koji and shochu. Its sweetness comes not from fermentation but from saccharification — koji enzymes turning the starch into sugar.
Differences in game
As with miso and shoyu, satoyama skips culturing koji and lets the ordinary rice stand in for it. No shochu is used.