The shochu used is carefully selected by the toji (master brewers).
This shiroKokonoe white mirin contains a low percentage of sugar and a high percentage of glucose derived from sticky rice.
It can be sweetened with a rich flavor derived from rice.
It is much more popular than regular hon mirin for dashi-based tsuyu sauces accompanying soba, kaiseki cuisine, Kyoto cuisine, and other Japanese dishes that enhance the taste of dashi.
It contains a lot of glucose derived from rice, which sweetens the taste of soy sauce.
Its mild flavor makes it suitable for lightly seasoned dishes and brings out all the flavor of the ingredients.
NISKOKO4
Data sheet
- Origin
- Aichi, Japan
- best before :
- 31/05/2024
- Weight
- 1.8 L Net
- Bonus
- 20 L available on request
- Packaging
- Glass bottle
- Ingredients
- sugar, sticky rice, sugar cane alcohol, malted rice, distilled rice alcohol
- Storage
- in a dry and cool place
- Nutritional values
- Per 100 ml : energy 234 kcal (985 kJ) ; fat <0,7g, of which saturates <0,01g ; carbohydrate 38,3g, of which sugars 38,3g ; dietary fiber g; protein <0,5g ; salt <0,01g.
- Volume of pure alcohol
- 14%
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
KOKONOE MIRINTheir cellar is the oldest mirin cellar in Japan. They refine the mirin collected there by pressing the fermented must. Originally built in 1706, their workshop was moved to its present location in Hekinan City, Aichi Prefecture in 1787, and has a long history of 300 years. There are secrets to how Kokonoe Mirin has enjoyed its reputation as a delicious mirin for almost 250 years and decades of continued patronage from so many chefs. The majority of their ingredients are 100% produced in Japan (some references excluded). The delicious mirin comes from quality ingredients. The must from which mirin is made is made from quality sticky rice grown in the country, malted rice specially adapted for brewing mirin and shochu (distilled rice alcohol) specially selected for its rich aroma. The ingredients are so healthy that even the wonderfully colored and aromatic mirin lees can be used as a premium seasoning for pickles and other foods. It takes about 1 year to make mirin, generally. The delicious mirin is the product of careful craftsmanship, and this is how Kokonoe Mirin makes its products. They use the traditional process of taking two days to squeeze mash that has fermented for two months.
The resulting hon mirin (authentic mirin from Japan) 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 crisp, precise flavor with deep sweetness. “Hon mirin”, or “real mirin”, is a particularly essential condiment in teriyaki sauce as well as in casseroles 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 flavor of the ingredients. It can be used as a secret ingredient in Chinese or Western cuisine as well as Japanese cuisine.
Mirin is different from sugar: While sugar is made from cane and sugar beets, hon mirin is created by pressing a fermented mash made from sticky rice, koji rice, and shochu liquor.
While the sweetness is comparable, mirin is a healthier ingredient with its variety of rich nutrients.
White Shiro mirin
€48.90
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
FAQ