Hon Mirin Condiment Shippou Sake-Kasu-Dori-Shoshu-Jikomi

These lees are distilled by traditional atmospheric distillation (steam basket) and the quality of the malted rice gives this mirin a very unique, rich, deep flavor.

This traditional mirin, totally handcrafted, without additives, not sterilized, has been aged for a long time.

It has a syrupy consistency, an amber color, and a surprisingly woody aroma of humus, cocoa, vanilla, dried apricot, honey, sugar cane juice, maple, brown sugar and leather.

The palate is cocoa, coffee, blond sugar syrup, vanilla, blond caramel, sweet notes of old dark rum.

Our perfect pairings : it is recommended for meat dishes of character (game, offal, stews) and fish because it softens odors and flavors thanks to the rich and complex aroma derived from the lees of shochu.

Its natural sweetening power is perfect for pan-fried fruits, fruit salads...

Small basic recipes:

● Teriyaki sauce: Mirin 1: Soy sauce 1 (add a small piece of rehydrated kombu lagoon and soak overnight. Reduce the sauce by one-third and top a grilled chicken cutlet.

● Cream sauce for grilled meat and fish: Mirin: 1 tablespoon, fresh cream 100 ml, soy sauce 1/2 tablespoon.