For the last 18 months, many japanese chefs grew fond of it to marinate meat, foie gras, fish, vegetables (courgette, aubergine, tomatoes, aspargus...)
Use it to give tenderness, juicyness and tasting depth to any ingredient.
The company was forced to stop the production of mirin, due to shortage of rice which was therefore reserved to feed populations.
Any transformation in condiment was strictly prohibited. KANKYO SHUZOU own its survival to its transformation as a sake brewer.
The production of mirin was restarted in 1951, keeping the high quality of the ingredients and the traditional process of production.
Mirin is made from rice and distillated rice alcohol. LANKYO SHUZOU uses exclusively locally produced rice to control the roundness and bitterness of their final products.
Generally, the manufacturers add sugar during the fermentation of rice, kôji and rice alcohol to speed up the maturation of the mirin. But here, neither sugar nor additives are added. The resulting production process is much slower, but the flavours are a lot more natural and pure.
The pride of KANKYO SHUZOU is its black mirin. Created by accident: some flasks were forgotten for more than 10 years in a cellar. The rice being rich in carbohydrates and amino acids, the mirin become oxidised and took a black colour. The tasting was a revelation: a generous and smooth taste, pleasant notes of black sugar, rum and raisin.