An application of transglucosidase to mirin making was examined. Some kinds of mirin were producedwith use of transglucosidase, α-amylase, β-amylase, protease and rice koji. The squeezed mirin, producedwith 5-10 percent rice koji ratio, did not become cloudy and the dregs easily sedimented. Thelimpid mirin contained unfermentable sugars (isomaltose, panose, isomaltotriose and isomaltotetraose) at about 20-30 percent of total sugars and had sufficient sweetness and thick dainty. The crystallizationof glucose in the cold states did not occur in these mirin.