Mikawa organic Mirin 14% 150ml*

Mikawa organic mirin is made from 100% locally grown sticky rice. It has been fermented for more than a year and contains about 14% alcohol.

Produit issu de l'agriculture biologique
*Organic product certified by FR-BIO-01

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8.30€ TTC

Mikawa Mirin, as it exists today, was created in 1910.

Good-quality mirin is a type of rice wine similar to sake. According to ancient writings, it seems that the first mirin was made almost 500 years ago.

During the Edo period (1603-1868), mirin was considered to be an expensive and sophisticated beverage and generally consumed by the wealthy.

Mirin is a sweet rice wine, well-known as an essential seasoning in Japanese cuisine. Mirin is what gives rice its sweetness and umami, thanks to how it is grown.

Aichi is the "mirin prefecture" in Japan, especially the region of Mikawa. The latter is renowned for its climate and the purity of its spring waters, making it the perfect land for mirin production.

Mikawa organic mirin is made from 100% locally grown sticky rice, certified organic by JONA ECOCERT.

Sumiya Bunjiro Brewery is simply the best artisanal producer of Mikawa mirin. It is a rare company specialising in the production of authentic mirin, only using sticky rice (sweet rice), koji yeast and distilled rice wine, unlike almost all other mirins made from artificial alcohol and starch which have nothing organic in them.

  • Ingredients : sticky rice, rice koji, distilled shoshu rice liquor (vol. 43%)
  • Packaging : 700 ml net bottle
  • Storage : Store away from light, heat and moisture
  • Origin : AICHI, JAPON
  • Volume of pure alcohol : 14%
A well established tradition
Five hundred years ago, this sweet rice wine condiment was drunk. Today it is found in the sweet and savoury delights of Japanese cuisine... Sumiya-Bunjiro Shoten mirin, which has been traditionally produced since 1911and been given several awards at food shows, is a great success with Japanese chefs and the most discerning connoisseurs.

Selection, tradition, climate : the alchemy of quality
In Japan, the region of Mikawa , to the south of Aichi prefecture, has a mild climate, sticky rice and quality water, favourable to producing exceptional mirin unequalled to this day. 100% natural, Sumiya- Bunjiro Shoten mirin isn't sterilised, which means the taste retains all its depth and authentic strength.

Natural fermentation handed down by the Elders
One year of production is needed before Sumiya-Bunjiro Shoten mirin gives up all its flavour. Placed together in a barrel, the sticky rice, fermented rice or "koji" and shochu spirit (alcohol volume 43 %) finish by mixing together in a subtle and flavourful alchemy with a natural, balanced and generous taste.

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Mikawa organic Mirin 14% 150ml*

Mikawa organic Mirin 14% 150ml*

Mikawa organic mirin is made from 100% locally grown sticky rice. It has been fermented for more than a year and contains about 14% alcohol.

Produit issu de l'agriculture biologique
*Organic product certified by FR-BIO-01

Write your review