상위 제품
미림
최종 업데이트
2026-05-10
서치 및 소싱 팀을 위한 핵심 요약
- 시오 미림 마켓 커버리지는 3개 국가에 걸쳐 있습니다.
- 이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 6개와 수입업체 8개가 색인되어 있습니다.
- 3건의 공급업체 연계 거래가 상위 2개 국가에 걸쳐 요약되어 있습니다.
- 현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
- 도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
- 페이지 데이터 최종 업데이트일: 2026-05-10.
시오 미림에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 2개 국가에 걸친 공급업체 연계 거래 3건을 분석하고, 월간 단가 벤치마크로 시오 미림의 수출 경쟁력과 소싱 리스크를 추적하세요.
시오 미림 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
시오 미림의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
시오 미림의 YoY 변동 상위 국가는 중국 (+8.6%)입니다.
시오 미림 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 시오 미림 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
시오 미림 Global Supply Chain Coverage
14개 기업
시오 미림에 대해 수출업체 6개와 수입업체 8개가 매핑되어 있습니다.
수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 시오 미림 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.
Classification
Product TypeIngredient
Product FormLiquid
Industry PositionProcessed Culinary Seasoning (Fermented Rice Condiment)
Market
Shio mirin (salted mirin) is a Japanese mirin-type fermented seasoning used globally as a sweetness-and-gloss builder in sauces, marinades, and simmered dishes. It sits in international trade as a specialty Japanese pantry ingredient rather than a bulk commodity, with demand linked to Japanese cuisine adoption in retail and foodservice. Manufacturing know-how and product definitions are anchored in Japan, with formulations differentiated from "hon mirin" and from low-alcohol "mirin-like" seasonings by processing method and composition. Cross-border trade can be sensitive to alcohol- and salt-related classification, labeling, and import compliance requirements.
Major Producing Countries
- 일본Traditional origin and main reference market for mirin and mirin-type fermented seasonings.
Major Exporting Countries
- 일본
Specification
Physical Attributes
- Clear to amber, viscous liquid seasoning with noticeable sweetness; salted variants require salt-balance consideration in use.
Compositional Metrics
- Alcohol content differs by category; mirin-type fermented seasonings are commonly described around ~10% ABV, while hon mirin is commonly described around ~14% ABV (product-specific labels vary).
- Salted/fermented mirin-type seasonings are commonly described with salt around ~1.5% to ~2% (product-specific labels vary).
- Sweetness and flavor complexity derive from enzymatic saccharification/maturation of glutinous rice by rice koji, generating multiple sugars and amino acids.
Packaging
- Retail bottles for household cooking and larger foodservice containers for restaurant and industrial kitchens.
ProcessingUsed as a seasoning component in tare/glazes and simmering broths; contributes gloss and rounding sweetness and can affect browning in heated applications.
Supply Chain
Value Chain
- Steamed glutinous rice + rice koji + distilled alcohol (or brewing alcohol) → saccharification/maturation (multi-week) → separation/filtration → salt adjustment for shio mirin / mirin-type fermented seasonings → bottling → ambient distribution via Japanese-grocery and foodservice channels
Risks
Regulatory Compliance HighShio mirin sits at a regulatory boundary between "seasoning" and "alcohol-containing product" depending on jurisdiction, with compliance sensitivity driven by alcohol content, salt addition, and labeling. Misclassification or non-compliant labeling can lead to shipment holds, licensing issues, or unexpected duties and restrictions in destination markets.Lock product specifications (ABV, salt, ingredients) to destination requirements; confirm HS/classification treatment with the importer and customs broker; implement compliant labeling and documentation for alcohol-containing seasonings.
Supply Concentration MediumProduct definitions, traditional processing know-how, and reference standards are strongly Japan-centric, which can concentrate exportable supply and limit substitutability when Japan-based production or logistics are disrupted.Qualify multiple suppliers and maintain validated functional equivalents (mirin-type fermented seasoning vs hon mirin vs mirin-like seasoning) aligned to application requirements.
Climate MediumInput exposure to rice supply variability (weather shocks, water availability constraints, and rice price cycles) can pressure costs and continuity for rice-derived seasonings.Use diversified rice sourcing strategies at the manufacturer level, and apply forward purchasing/inventory buffers for critical SKUs in export programs.
Formulation And Quality Drift MediumCommercial "mirin" labels can cover materially different products (hon mirin vs fermented mirin-type seasonings vs mirin-like seasonings), and salt addition changes usage behavior. Inconsistent specs (ABV/salt/sweetness) can create batch-to-batch performance differences in industrial recipes and foodservice applications.Specify buyer parameters (ABV range, salt %, sweetness/Brix target, sensory profile) and require COAs and lot-level verification for formulation-critical uses.
Sustainability
- Upstream rice cultivation footprint: flooded paddy systems are a significant methane source; mitigation and reporting expectations can affect rice-derived ingredient supply chains.
FAQ
What is shio mirin, and how is it different from hon mirin?Shio mirin is a mirin-type seasoning that includes salt, while hon mirin is traditionally described as a mirin (liquor seasoning) made from steamed glutinous rice, rice koji, and distilled alcohol and matured over weeks. Salted/fermented mirin-type seasonings are described as having noticeable salt content (often around ~1.5–2%), and their alcohol content is commonly described as lower for some categories than hon mirin (labels vary).
How is mirin (and mirin-type fermented seasoning) typically made?A common description is that steamed glutinous rice is combined with rice koji and distilled alcohol (or brewing alcohol) and then saccharified and matured over an extended period (often described as about 40–60 days for hon mirin). Mirin-type fermented seasonings can include salting and blending steps, and salted variants require salt-balance consideration in cooking.
Why do recipes sometimes need salt adjustment when using shio mirin?Because shio mirin and mirin-type fermented seasonings include salt (commonly described around ~1.5–2% depending on category and product), they can add salinity as well as sweetness and gloss. Many users reduce other salty ingredients (like soy sauce or added salt) to keep the final dish balanced.
Sources
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