Mirin

Mirin kasu is a by-product left over after mirin has been squeezed. Like sake kasu, it has a unique flavor, and some people consume it as it is instead of sweetening it.

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).
This organic Mikawa Mirin is unique in the world !

*Organic product certified by FR-BIO-01

This mirin is a traditional mirin for daily use in making Japanese dishes.

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).

This mirin is Kokonoe Mirin house spearhead.

When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.

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.

This mirin is made from glutinous rice and koji rice (ordinary rice) from Thailand and Vietnam.

This mirin is very aromatic, expressing sweet notes of cocoa, caramel, honey, walnut, prune, maple, candied dried fruits (apricot, prune), old dark rum, with small accents of coffee and fresh hazelnut, on a subtle smoky finish.

As the name of the product suggests, this is a very matured mirin, slowly and long aged for the exclusive preparation of kabayaki.

Shirokokonoe white mirin is made from shochu obtained by distilling kasu sake which gives it a very rich aroma.

This pure mirin is gently matured for a minimum of one year, which brings out the full flavor of rice without adding any sugar solution.

Alcohol-free mirin is already a hit with pastry chefs, ice-cream makers, chocolatiers, cooks and cocktail specialists... Alcohol-free mirin is magnificent for deglazing shrimps, foie gras escalopes, scallops, root vegetables, pan-fried apples and pears...

This mirin characterized by its "old-fashioned taste" is made exclusively from sticky rice, distilled rice alcohol and malted rice.