Mirin and Akazake are two sweet representatives of the Japanese sake world that can be used both as a drink and in the kitchen. Hon mirin is a high-quality Japanese sweet sake and one of the most important condiments in Japanese cuisine, in which it is used in many ways. The most famous example is probably teriyaki sauce. Hon mirin consists exclusively of natural ingredients: From steamed glutinous rice, rice koji, rice shochu and, of course, the famous Japanese water, and ferments for at least 40 to 60 days. During this time, the enzymes in the rice koji break down the starch and protein in the glutinous rice to produce various sugars, amino acids and flavor components. The alcohol from the shochu added later interrupts further fermentation, similar to the production of port wine.
Akazake means "red sake" and is a fermented food that is used as a cooking sake in almost all dishes in Kumamoto. Although the production process is similar to that of "normal" sake made from rice, akazake is unique because wood ash is added during the production process. The addition of wood ash alkalizes and preserves the drink. Akazake is also called "Akumochizake", which means "sake with ash". The wood ash added to the mash is, of course, completely removed during the production process so that it does not remain in the sake. Akazake has an elegant sweetness, an intense umami, a rich taste, a distinctive aroma and a slight alkalinity, which is rare in alcoholic beverages.
