Organic [1] Mikawa Mirin [2]
Mirin from Mikawa region (old name for current Aichi prefecture, Japan) is considered to be the finest in Japan. It is produced by a traditional method of koji [3] fermentation and careful ageing over nine months. Sweet rice is used instead of the cheaper starches found in the other products in the market. Mirin is used to sweeten and gives a depth in flavour.
Ingredients: Sweet rice* (52%), water, culture rice (koji)*. *organically grown
Available in 150ml bottle
Producer - Sumiya family [4] in Aichi prefecture, Japan
Rice Mirin
Whilst most mirin nowadays contains sugar and preservatives, our rice is naturally fermented with koji from just rice with some salt being added at the end of the process. Mirin is used to sweeten and gives a depth in flavour.
Ingredients: Water, rice (35%), cultured rice (koji), salt.
Available in 150ml bottle
Producer - Aji No Ichi in Saitama prefecture, Japan
Body: