Premium Sakura hon’mirin

Name: Premium Sakura hon’mirin
Brand: KOKONOE MIRIN
SKU: NISKOKO2
Price: 21.90 EUR
Availability: InStock
Rating: 5 (1 reviews)

Ref : NISKOKO2

€21.90

Tax Included

€43.80 / L

The Sakura Hon’Mirin, flagship product of Kokonoe Mirin house, has been around since the Edo period. It is brewed, using the same traditional techniques for 250 years, using sticky rice, malted rice (kôji rice) and real shochu distilled rice alcohol, all carefully selected and produced in Japan. The natural sweetness and robust aroma of sticky rice along with the rich flavor components give the dishes exceptional flavor. This Hon’Mirin is even selected by the picky chefs of upscale Japanese restaurants, and recommended by the chefs of Michelin-starred Japanese restaurants.

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 ...

Data sheet

Origin: Aichi, Japan
best before :: 30/04/2024
Weight: 1.8 L net
500 ml net
Bonus: 20 L available on request
Packaging: Glass bottle
Ingredients: sticky rice, distilled shochu rice alcohol, malted rice (rice, aspergillus Oryzae)
Storage: keep dry away from heat, moisture and direct light
Nutritional values: Per 100 ml : energy 234 kcal (985 kJ) ; fat <0,7g, of which saturates <0,01g ; carbohydrate 38,3g, of which sugars 38,3g ; protein <0,5g ; salt <0,01g.
Volume of pure alcohol: 14%
Recommandation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Excise category: S200

KOKONOE MIRIN

Their cellar is the oldest mirin cellar in Japan. They refine the mirin collected there by pressing the fermented must. Originally built in 1706, their workshop was moved to its present location in Hekinan City, Aichi Prefecture in 1787, and has a long history of 300 years. There are secrets to how Kokonoe Mirin has enjoyed its reputation as a delicious mirin for almost 250 years and decades of continued patronage from so many chefs. The majority of their ingredients are 100% produced in Japan (some references excluded). The delicious mirin comes from quality ingredients. The must from which mirin is made is made from quality sticky rice grown in the country, malted rice specially adapted for brewing mirin and shochu (distilled rice alcohol) specially selected for its rich aroma. The ingredients are so healthy that even the wonderfully colored and aromatic mirin lees can be used as a premium seasoning for pickles and other foods. It takes about 1 year to make mirin, generally. The delicious mirin is the product of careful craftsmanship, and this is how Kokonoe Mirin makes its products. They use the traditional process of taking two days to squeeze mash that has fermented for two months.
The resulting hon mirin (authentic mirin from Japan) is then left to age quietly for a period of six months to a full year in the main warehouse.
The well-pressed mirin is carefully aged, resulting in a crisp, precise flavor with deep sweetness. “Hon mirin”, or “real mirin”, is a particularly essential condiment in teriyaki sauce as well as in casseroles and other dishes of Japanese cuisine. As a fermented product like soy sauce and vinegar, it complements soy sauce and other fermented condiments well and synergistically brings out the true flavor of the ingredients. It can be used as a secret ingredient in Chinese or Western cuisine as well as Japanese cuisine.
Mirin is different from sugar: While sugar is made from cane and sugar beets, hon mirin is created by pressing a fermented mash made from sticky rice, koji rice, and shochu liquor.
While the sweetness is comparable, mirin is a healthier ingredient with its variety of rich nutrients.

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10/10

Based on 1 review

Yvane F.
Published Feb 13, 2024 at 02:49 pm (Order date: Feb 01, 2024)

5

The Morin I needed (Translated review)