When mirin is stored at below0°C, a white sediment forms that is called chill haze.This chill haze is undesirable in commercial mirin .To find how to prevent the haze, we examined its cause. Chill haze was caused by crystallized glucose in mirin with high concentrations of glucose.When stored at-10°C, mirin containing 14%(v/v) alcohol formed a chill haze only when the glucose concentration was 38%(w/v) or more, Therefore, the properties of the chill haze depended mainly on the degree of supersaturation of glucose in the mirin .Chill haze could be prevented by decreasing the glucose concentration to less than 38%(w/v)