Mirin (Mikawa)

To produce this Hon Mirin, steamed sticky rice, rice koji mould and rice shochu are brewed in barrels for more than one year until the three ingredients harmonise and create a balanced natural flavour.

Mikawa Mirin prepare and distill their own shochu, without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup). All elements of this Mirin, such as aroma, rich taste and sweetness are natural essences from the rice.

Mirin is widely used in Japanese cookery as a seasoning, and in dipping sauces and dressing.

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