Latest reference year in this page dataset is 2024.
Page data last updated on 2026-07-26.
Global Supplier & Manufacturer Transactions, Export Activity, and Price Benchmarks for Mirin
Analyze 535 supplier-linked transactions across the top 10 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Mirin.
Mirin Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Mirin to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Mirin: Vietnam (+287.2%), Taiwan (+117.9%), Singapore (+65.9%).
Mirin Country-Level Supplier Transaction and Unit Price Summary
As of 2025-08, benchmark Mirin country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2026-01, countries with visible Mirin transaction unit prices: Japan (3.42 USD / kg), Taiwan (3.27 USD / kg), United States (3.07 USD / kg), South Korea (2.95 USD / kg), Vietnam (2.54 USD / kg), 2 more countries.
132 exporters and 151 importers are mapped for Mirin.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Mirin, benchmark reach, and prioritize outreach by market.
132 exporter companies are mapped in Tridge Supply Chain Intelligence for Mirin. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Mirin Top Exporters, Manufacturers, and Supplier Profiles
Review leading exporter profiles while benchmarking against 132 total exporter companies in the Mirin supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(China)
Latest Export Transaction: 2026-02-04
Recently Export Partner Companies: 2
Industries: Beverage ManufacturingFood ManufacturingFood Services And Drinking PlacesFood Wholesalers
Value Chain Roles: Distribution / WholesaleFood ManufacturingTrade
Industries: Brokers And Trade AgenciesFood Manufacturing
Value Chain Roles: Distribution / WholesaleFood ManufacturingTrade
Exporting Countries: Vietnam
Supplying Products: Mirin
(China)
Latest Export Transaction: 2026-04-15
Recently Export Partner Companies: 1
Sales Revenue: USD 10M - 50M
Industries: Beverage ManufacturingFood ManufacturingFood Services And Drinking Places
Value Chain Roles: Distribution / WholesaleFood ManufacturingRetail
(China)
Latest Export Transaction: 2026-02-05
Recently Export Partner Companies: 1
Industries: Beverage ManufacturingFood ManufacturingFood Services And Drinking PlacesFood Wholesalers
Value Chain Roles: Distribution / WholesaleFood ManufacturingRetailTrade
(South Korea)
Latest Export Transaction: 2026-04-04
Recently Export Partner Companies: 1
Employee Size: 51 - 100 Employees
Industries: Food Manufacturing
Value Chain Roles: Food ManufacturingTrade
Exporting Countries: India, Vietnam, United States
Supplying Products: Mirin, Dried Common Shrimp and Prawn, Cinnamon Extract +5
Mirin Global Exporter Coverage
132 companies
Exporter company count is a key signal for Mirin supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Mirin opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Top Exporting Countries for Mirin (HS Code 210390) in 2024
For Mirin in 2024, compare export volume and value across the top 10 supplier countries to map core supply structure.
Mirin Export Trade Flow and Partner Country Summary
Track Mirin exporter-to-importer flows by value, volume, and share to uncover high-potential export routes.
Mirin Import Buyer Intelligence, Demand Signals, and Price Benchmarks
151 importer companies are mapped for Mirin demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Mirin Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 151 total importer companies tracked for Mirin. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
Importer company count highlights the current depth of demand-side visibility for Mirin.
Use Supply Chain Intelligence analytics and company profiles to identify active Mirin buyers, compare partner density by country, and refine GTM priorities.
Top Import Demand Countries for Mirin (HS Code 210390) in 2024
For Mirin in 2024, compare import volume and value across the top 10 demand countries to identify priority markets.
Mirin Import Trade Flow and Origin Country Summary
Analyze Mirin origin-to-destination trade flows by value, volume, and share to monitor demand-side sourcing channels.
Classification
Product TypeIngredient
Product FormLiquid
Industry PositionFood Ingredient (Seasoning / Sweetener)
Market
Mirin is a sweet rice-derived cooking seasoning used globally in Japanese-style sauces and prepared foods, valued for sweetness, aroma, and surface gloss in finished dishes. Japan is the reference origin for traditional mirin (hon-mirin), while lower- or non-alcohol “mirin-style” seasonings are produced for broader retail and industrial sauce applications. Trade is shaped by regulatory treatment that can classify some mirin products as alcoholic beverages (excise/import licensing) versus food seasonings, affecting cost-to-serve and route-to-market. Demand is closely tied to growth in Japanese cuisine consumption, sauce manufacturing (e.g., teriyaki-style), and private-label Asian pantry categories.
Market GrowthNot Mentioned
Major Producing Countries
JapanReference origin for hon-mirin production; also a key exporter of branded mirin for international Japanese cuisine supply chains.
Major Exporting Countries
JapanPrimary origin for internationally marketed hon-mirin and many premium mirin products.
Supply Calendar
Japan:Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecManufactured product; supply is generally year-round, with availability driven more by production scheduling, packaging capacity, and export logistics than harvest seasonality.
Specification
Major VarietiesHon-mirin (traditional mirin), Mirin-style seasoning (mirin-fu chomiryo), Salt-added mirin (for reduced excise / different regulatory treatment in some markets)
Physical Attributes
Clear to amber liquid appearance depending on formulation and heating/aging
Sweet aroma and mild alcoholic note in traditional mirin; less pronounced in mirin-style seasonings
Contributes sheen (gloss) to finished sauces and glazes when heated
Compositional Metrics
Sugar/solids level (often specified via Brix or equivalent solids measure)
Alcohol presence/level (critical for regulatory classification and buyer specifications)
Color specification (visual color scale or absorbance-based method depending on buyer)
Salt content (where salt-added variants are supplied)
Acidity / pH (for flavor balance and stability expectations)
Packaging
Retail bottles (glass or PET) for consumer pantry use
Foodservice packs and bulk containers (jerrycans/drums/IBC) for industrial sauce and seasoning manufacturing
Packaging typically emphasizes light/heat protection and closure integrity to preserve flavor and color consistency
ProcessingUsed as a sweetness and aroma component in heated applications; supports glaze formation and color development in saucesFunctionality is formulation-dependent: hon-mirin and mirin-style seasonings can differ materially in alcohol, sweetness profile, and labeling claims
Supply Chain
Value Chain
Rice and alcohol inputs procurement -> Koji preparation -> Saccharification/fermentation or enzymatic conversion (product-dependent) -> Pressing/filtration -> Blending/standardization -> Heat treatment (where applied) -> Bottling/packing -> Export distribution via ambient supply chains
Demand Drivers
Expansion of Japanese cuisine consumption and Japanese-style sauce categories in retail and foodservice
Industrial sauce and ready-meal manufacturing demand for consistent sweetness, aroma, and glaze performance
Product reformulation needs (e.g., tailoring sweetness profile, alcohol presence, or sodium where salt-added variants are used)
Temperature
Typically shipped and stored ambient as a shelf-stable liquid when sealed; protect from excessive heat to reduce quality drift in flavor and color
After opening, many buyers/consumers prefer cool storage practices to preserve aroma and reduce oxidation-related changes (exact guidance is brand/formulation dependent)
Shelf Life
Shelf life is formulation- and packaging-dependent; sealed products are generally managed as ambient shelf-stable, with quality sensitivity to prolonged heat and light exposure
Bulk formats for industrial use require hygiene controls to prevent contamination during dispensing and to maintain sensory consistency across lots
Risks
Regulatory Compliance HighMirin can be regulated and taxed differently across jurisdictions depending on alcohol content and legal classification (alcoholic beverage vs. seasoning). Changes in excise policy, import licensing, labeling rules, or customs classification can abruptly change landed cost, restrict channels, or delay shipments.Maintain jurisdiction-specific regulatory classification dossiers (composition, alcohol, labeling) and use pre-clearance with importers/brokers; qualify mirin-style alternatives where regulatory treatment materially differs.
Labeling And Product Identity MediumMarket confusion between hon-mirin and mirin-style seasonings can create brand and compliance risk if product identity, alcohol presence, sweeteners, or salt additions are not clearly specified and labeled to local rules.Use clear product specifications (solids, alcohol, salt, sweetener system) and align claims/ingredient statements to the destination market’s labeling requirements.
Input Cost Volatility MediumCost and availability of key inputs (rice, alcohol/spirits, sweetener components for some mirin-style products, packaging materials) can drive price volatility and reformulation pressure, affecting consistent sensory performance in downstream sauces.Lock multi-origin input contracts where feasible, maintain approved alternates for sweetener and alcohol inputs, and validate performance ranges in industrial recipes.
Food Safety LowAs a liquid ingredient used widely in sauces and prepared foods, mirin supply chains still require robust hygiene, traceability, and allergen/contaminant management aligned to destination-market rules, especially for bulk industrial use.Require GFSI-aligned food safety management systems, lot-level traceability, and supplier COAs matched to buyer specification dimensions.
Sustainability
Upstream rice supply-chain footprint (water use and rice-cultivation methane emissions) can be a material component of mirin’s lifecycle impact
Packaging footprint (glass vs. plastic) and transport intensity for ambient liquid exports influence product-level carbon accounting in some buyer programs
FAQ
What is the difference between hon-mirin and mirin-style seasoning?Hon-mirin is the traditional style and is typically treated as an alcohol-containing product, while “mirin-style” seasonings are formulated to deliver similar sweetness and cooking functionality with composition that can differ materially (including alcohol presence, sweetener system, and sometimes added salt). For international trade, those formulation differences matter because they can change labeling requirements and even whether the product is regulated as an alcoholic beverage or a food seasoning.
Why can mirin face trade barriers that other seasonings do not?In some markets, mirin’s alcohol presence can trigger alcoholic-beverage rules such as excise taxes, import permits, or channel restrictions, whereas non-alcohol seasonings are handled under standard food rules. This makes regulatory classification and documentation a primary risk factor for mirin trade.
Which specification points matter most for industrial buyers using mirin in sauces?Buyers commonly focus on sugar/solids level (often managed via a Brix-type measure), alcohol presence/level (for both functionality and compliance), color consistency, and—when relevant—salt content and pH/acidity. These parameters help keep sweetness, aroma, glaze behavior, and labeling outcomes consistent across production lots.
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