Mirin without alcohol

The alcohol-free mirin is an innovative product that needs to appear on the market at our craftsman Kankyo Shuzo.

This last brew of the Mirin in the city of Kania, Aichi Prefecture, since 1862.

The mirin is made from shochu rice and alcohol. Kankyo Shuzou uses locally grown rice. Rice is a key element for determining taste, such as body and acuity. With regard to shochu, Mirin's brewers usually buy shochu with distillers, but Kankyo Shuzou brews her own shochu to make her mirin. Thanks to these high quality ingredients, Kankyo Shuzou manufactures its products during the cold season, which is the best production period.

As a general rule, sugar syrup is added to the Mirin to speed up the process. However, Kankyo Shuzou does not use any food additive. The production is much longer, but the flavor of the final product is more natural and purer.

In order to remove the alcohol from the produced mirin, the mirin is heated quickly so that alcohol evaporates.

The result is surprising: a delicate, sweet drink, preserving all the flavors and flavor of the mirin, less alcohol, notes of caramel, maple, honey, agave, cocoa, mocha, vanilla.