The natural softness and robust flavor of glutinous rice as well as the flavored-rich components give dishes an exceptional flavor.
This hon'mir is even selected by the picky chefs of upscale Japanese restaurants, and recommended by Japanese Michelin starred restaurant leaders.
It has an "elegant sweetness" that can not be obtained with sugar.
Glucose, the main sweetness of the hon'mirin, has a better aftertaste than sugar and has a refreshing sweetness and elegant.
Sugar is only sucrose while the hon'mir contains more than 9 types of sugars whose glucose.
Therefore, it is not only refreshing, but also rich and round, which gives it a deep sweetness.
The quality of the shochu used in its confection reinforces aroma, wealth and disrepair of the dishes and has the effect of accelerating the penetration of taste into the ingredients and to standardize it.
UMAMI is confined in the ingredients composing the recipe of a dish.
Rich in sugars and amino acids, the Mirin promotes a beautiful color during baked or barbecue cooking, not to mention the stoves of meats.
Alcohol contained in this mirin makes the dissolution of pectin difficult and prevents food from getting rid of it when they are simmered.
It also annihilates strong smells when cooking fish or offal and strengthens masked flavors.
It goes well with the natural seasonings brewed and improves the quality of each.
The mirin brewed naturally blends perfectly 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 unequal taste to occur.
The hon'mirin Kokonoe Sakura softens the salty taste, the acidity of the vinegar and the taste of the dish.
Our perfect agreements : Deviling of slopes and fatty fish or woks and skipped meats, marinades, seasonings based on soy sauce, miso, vinegar, fruity desserts, creams ...
