Ingredients: Sweet rice* (54%) , shochu* (water, cultured rice*), cultured rice* (8%).
Product volume: 250ml
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.
|Typical values||g per 100ml|
|of which saturates:||< 0.1|
|of which sugars:||36|
Love the glass bottles, and the genuine sweet and boozy taste of mirin. Wish the bottles are larger
Love that this product is organic! No unnatural baddies, additive or preservatives. it has a great flavour! I use this to make my own sushi rice seasoning. I would recommend, this product.
I just wish it came in a larger bottle size.
Adds an essential touch of sweetness to traditional Japanese, and other, dishes. Most Mirin, even in Japan, is now made with sugar and other additives - this is probably the best there is.
I'm a big fan of Clearspring mirin and use it in salad dressings and gravies, amongst other things.
Highly recommended as a tasty and versatile cooking ingredient. We use a lot of Clearspring rice mirin in sauted and fried meat and veg dishes, as a marinade or added at the end of cooking to boost flavour. Particularly good with salmon, dark-meat chicken, fried tomatoes, mushrooms, cabbage, onion, aubergine and anything which benefits from a slightly sweet, winey flavour. It's really not that acidic so if you're looking for more of a European 'wine' flavour you need to boost it with citrus, vinegar, tomato or whatever. Blends really well with tamari in cooking and as a dipping sauce for dumplings etc. It is a gentle ingredient but a few shakes of the bottle does the job and it goes a surprisingly long way. (That said I would like to see bigger bottles as I end up ordering two or three as part of a large shop and I've run out of things to put in the empties ...)
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