Hon Mirin Long Fermentation

Description

A mirin that could not be more authentic, almost orthodox, straight from the cedar barrels of Japan’s oldest surviving producer, Kokonoe Mirin. We love its beautiful amber colour, its rich aromas of floral honey and roasted grain, and its delicate sweetness. It’s an essential ingredient in both traditional and western Japanese cuisine, along with soy sauce, miso and rice vinegar.

There are two main categories of mirin in Japan: shin mirin (new mirin) and hon mirin (authentic mirin). New mirin is made by mixing water, syrup and alcohol, and sometimes various additives such as flavour enhancers, sweeteners and colourings. It is quick and easy to make, which guarantees a low price. They are often light in colour and have no flavour. They do their job, but without adding any real sparkle to your preparations.

Authentic mirin can only come from a brewing process worthy of the name. This months-long process begins with the fermentation of Japanese glutinous rice by koji, the microscopic fungus that also produces miso, soy sauce and sake. The must is then pressed and matured for several months (the most prestigious mirin can be aged for decades).

Of course, the mirin we offer here belongs to the second category. It is fermented for two months using Kokonoe Mirin’s tried and tested methods from high-quality Japanese glutinous Kokonoe mochi rice, gently pressed for two days and then aged for a further two months in 300-year-old barrels.

Storage:

Once opened, refrigerate.

Ingredients:

Glutinous rice, koji malted rice, distilled rice alcohol.

Shelf life:

One year.