Hon Mirin Black Nijyu-Nen Kuro Mirin 18 years of age

Hon Mirin Black Nijyu-Nen Kuro Mirin 18 years of age

Name: Hon Mirin Black Nijyu-Nen Kuro Mirin 18 years of age
Brand: KANKYO SHUZO
SKU: NISKKM12B
Price: 29.90 EUR
Availability: InStock

Ref : NISKKM12B

€29.90

Tax Included

€166.11 / L

In the kitchen, this mirin brings generous and creamy flavors, pleasant notes of black sugar, rum and grape.

Our perfect agreements : We recommend this mirin to lacquer a duck breast, a quail or a pigeon, or a discount on a foie gras cutlet.
It will be equally effective in meeting glazed creams with vanilla, foams and interages, fruits or frozen.

In general, manufacturers add sugar during the fermentation of rice and rice-kôji with sugar cane alcohol to accelerate the maturation of the mirin.
Here, no addition of sugar or any additive.
The production process is much slower, but the flavors are, in the end, much purer and natural.
The black mirin or Kuro Mirin was born by accident: some forgotten flasks for more than 10 years were discovered in one of the cellars.
The rice being rich in carbohydrates and amino acids, the mirin has oxidized, taking a black color.
The black mirin has the classic softness and the rich flavor of black black Kokuto sugar or Kuromitsu black sugar syrup.

Data sheet

Origin: Aichi, Japan
Weight: 180 ml net
500 ml net
Packaging: Glass bottle
Ingredients: glutinous rice, malted rice, distilled sugar cane alcohol
Storage: protected from light and heat
Quality: no added sugar
no additive
no preservative
Volume of pure alcohol: 14%
Our tip: use within 3 months once opened
Recommendation: 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

KANKYO SHUZO

From the Edo period to Meiji, many sake factories flourished along the rivers because the groundwater was perfect for producing sake. In Kanie city, there is a river of the same name, which was a convenient way for Kankyo Shuzou to originally transport ingredients and products.

In the early Meiji period (1868-1912), there were more than 10 manufacturers along this river. Only two remained.

During World War II, Japanese government banned the brewing of mirin because rice was a precious food and should not be used for seasoning. Kankyo shuzo started to brew sake instead of mirin.

In 1951, government authorized the brewing of mirin again. Since then, our craftsman has been producing both mirin and sake.

Mirin is made from rice and usually from distilled rice alcohol.

Kankyo Shuzou uses locally grown rice. The rice is a key point in deciding the taste, body and mirin smoothness. As for shochu, mirin brewers usually buy it from distillers. Our craftsman, on the other hand, distills his own shochu to make his mirin.

In the general processing of mirin, sugar syrup is added to speed up the fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but final product flavor is more natural and purer.