Their cellar is the oldest mirin cellar in Japan. They refine the mirin collected by pressing the fermented must. Originally built in 1706, their workshop was moved to its current location in the city of Hekinan, Aichi Prefecture, in 1787, and boasts a long history of 300 years. There are secrets behind how Kokonoe Mirin has enjoyed its reputation for delicious mirin for nearly 250 years and decades of continued patronage from so many chefs. The majority of their ingredients are 100% produced in Japan (a few references excluded).
Delicious mirin comes from quality ingredients. The must from which mirin is derived is composed of quality glutinous rice, grown domestically, specially adapted malted rice for brewing mirin, and shochu (distilled rice alcohol) specially selected for its rich aroma. The ingredients are so wholesome that even the wonderfully coloured and aromatic mirin lees can be used as a premium seasoning for pickles and other foods. It takes approximately one year to make mirin, generally speaking. Delicious mirin is the product of careful craftsmanship, and this is how Kokonoe Mirin makes its products. They employ the traditional process of taking two days to press the mashes that have fermented for two months. The resulting hon mirin (authentic Japanese mirin) is then left to age quietly for a period of six months to a full year in the main warehouse. The well-pressed mirin is carefully aged, resulting in a vivid and precise flavour with a deep sweetness. "Hon mirin", or "true mirin", is a particularly essential condiment in teriyaki sauce as well as in simmered dishes and other dishes of Japanese cuisine.
As a fermented product like soy sauce and vinegar, it complements soy sauce and other fermented condiments well and synergistically brings out the true flavour of the ingredients. It can be used as a secret ingredient in Chinese or Western cuisine as well as in Japanese cuisine. Mirin is different from sugar: whereas sugar is made from sugar cane and sugar beet, hon mirin is created by pressing a fermented mash made from glutinous rice, koji rice, and
shochu liquor. Although the sweetness is comparable, mirin is a healthier ingredient with its variety of rich nutrients.
