High-grade mirin made using traditional methods
We need only three ingredients to make our mirin: glutinous rice, rice malt, and rice shochu.
The glutinous rice is milled from brown rice, and the rice shochu is distilled in-house.
By producing the raw materials ourselves, we are able to control the raw materials themselves to the optimum state for making mirin.
We add 9 glutinous rice, 1 rice malt, and 5 shochu to make a liquid with a total weight of 15, and press it to make 10 mirin.
This is the traditional method of "one measure of rice, one measure of mirin".
It takes one to two years to complete the process, during which time the power of the koji slowly brings out the natural sweetness of the rice.
The resulting Mikawa Mirin is highly valued by famous chefs both in Japan and abroad for its natural and rich flavor of rice and its crisp sweetness.
Generally speaking, mirin is used as a seasoning to bring out the richness and umami of food, to enhance the aroma of ingredients while eliminating their odor, to prevent vegetables from falling apart, and to make them shiny and glossy.
In addition, Mikawa Mirin is so delicious that it is called "sweet sake" when drunk as is.
The deliciousness of the ingredients becomes even more pronounced, and the flavor of the dish becomes even deeper.
We hope you will enjoy the taste of real mirin at home.