Hon Mirin

Description

Hon mirin can be translated as “true mirin”. This term is reserved for mirin produced using a traditional brewing method: rice is inoculated with a noble mold called koji, also used in the production of sake, miso and soy sauce, and fermented in water at a low temperature for six months. The result is a mild yet full-bodied mirin that will soften your dishes and give them character. An essential ingredient.

This mirin has a unique feature: it contains a drop of barley shochu, a distilled alcohol very popular in Japan but virtually unknown here. Its sweetness and roasted grain flavor make for cocktails that are sometimes refreshing, sometimes comforting… And add a unique depth to this mirin. We would like to remind you that mirin may be described as sweet sake but is not a beverage!

Our Hon Mirin has another remarkable feature: it comes from an unusual company, the Kankyo Brewery. Kankyo has been brewing all kinds of fermented products (sake, amazake, miso…) for over 150 years, using only local rice. It’s a far cry from the industrially brewed “shin mirin” or “new mirin” that is rushed through in stainless steel vats.

Use:

Add sweetness and roundness to your dishes, cut through the acidity or bitterness of a condiment.

Storage:

Store in a dry, dark place. Once opened, keep refrigerated.

Ingredients:

Rice (60%), Alcohol (33%), Koji (6%), Shochu (1%)

Shelf Life:

2 years.