Production of Mirin with Use of Shochu-Koji Quality Improvement of Mirin (Part II)

Abstract

Mirin was produced with use of the koji incubated with Aspergillus kawachii in order to enrich organic acids and amino acids. The resulted mirin contained amino acids, of which arginine and leucine were predominant, at nearly 1% and organic acids, mainly consisted of citric acid, at nearly 0. 2% Of total sugars, isomaltose was contained at nearly 20%.