Mikawa mirin organic *

The manufacture is exclusively artisanal (it is used 1.8 kg of rice to make 1.8 liters of mirin) and is done with a lot of care. The shochu used (distilled alcohol of rice), rich in perfume, is also made within the company so that it blends perfectly with the mirin.
The Mirin is a condiment, an essential seasoning of Japanese cuisine.
It is the essence of the sweetness and umami of rice, extracted by the power of culture.

Our Mikawa Mirin Producer Artisan, Sumiya Bunjiro Brewery, is a rare company specializing in the production of authentic Mirin, established in the Mikawa area, Aichi Prefecture, known for its warm climate and sources In quality water, making it an ideal terroir for making a high quality mirin.
Sumiya uses, for the making of its mirin, exclusively "glutis" rice (sweet rice), kolink yeast and distilled rice alcohol. Almost all mirin on the market contains artificial alcohol and starch.
Unlike the other mirin of the market, the honin Hon Mirin that we offer has a minimum ripe of 12 months (one day a few weeks for the other mirin), and requires 1 kg of rice to make a liter of mirin (150g to 300g on average for the mirin sold on the market).

Our perfect agreements : Mikawa Mirin brings shine and brilliance to the products, waited for meats, brings softness, prevents products from getting rid of cooking, mask and threatens the powerful odors (offal, game), adds from the umami and a rich and tasty taste