It has an "elegant sweetness" that cannot be achieved with sugar.
Glucose, Hon’Mirin's main sweetness, has a better aftertaste than sugar and has a refreshing and elegant sweetness.
Sugar is only sucrose while Hon’Mirin contains more than 9 types of sugars including glucose.
Therefore, it is not only refreshing, but also rich and round, giving it a deep sweetness.
The quality of the shochu used in its preparation reinforces the aroma, richness and delicacies of the dishes and has the effect of accelerating the penetration of taste into the ingredients and of making it uniform.
The umami component is confined to the ingredients that make up the recipe for a dish.
Rich in sugars and amino acids, mirin promotes a beautiful color when cooking in the oven or barbecue, not to mention pan-fried meats.
The alcohol in this mirin makes it difficult for the pectin to dissolve and prevents food from falling apart when it is simmered.
It also eliminates strong odors when cooking fish or offal and reinforces hidden flavors. It goes well with the natural seasonings brewed and improves the quality of each.
Naturally brewed mirin pairs well with traditional fermented seasonings such as miso, soy sauce, and vinegar.
Since it is a liquid, it is easy to mix and it is difficult for an uneven taste to occur.
Kokonoe Sakura Hon’Mirin softens the salty taste, vinegar acidity and dish taste.
Our perfect pairings : deglazing scallops and oily (fatty) fish or even woks and sautéed meats, marinades, seasonings based on soy sauce, miso, vinegar, fruity desserts, creams ...