Mirin (Isshi Soden)

Hon Mirin is made using high-quality local glutinous rice, a koji-rice made by Ogasawara, and a domestically produced shochu. This mirin is aged for approximately four years.

Ogasawara uses traditional production processes, which involve kneading the glutinous rice and koji in a room with temperatures exceeding 30 degrees for three days and nights. As a result, this mirin has an elegant mellow sweetness that is only achievable by using traditional koji-rice in the fermentation.

Mirin is widely used in Japanese cooking as a seasoning, and in dipping sauces and dressings.

Please note we do not refund or exchange food products.