MUSO's "Aji-no-Haha" Brand is prepared only for use in seasoning. It is made during the winter season from November to February and brewed for 6 months before shipping. MUSO's Mirin "Aji-no-Haha" Brand does add alcohol and is manufactured in 2 special fermentation processes. The basis of sake "Moromi" is brewed by alcohol fermentation in the first process. In the second process, natural sweetness is brought out by Koji saccharification. To enhance it's effectiveness as a seasoning, a small amount of salt is added which enhances the flavor and aroma, and increases the sake substances within the mirin. The resulting natural alcohol and sweetness imparts a sumptuous flavor and creates a perfect marriage with many various dishes. This process also allows it to be kept at room temperature without affecting the color or aroma.