€48.90
€27.17 / L
Old fashioned Mukashi jikomi hon’mirin
Ref : NISKKM7
€22.19
Tax Included
This mirin is very aromatic, expressing sweet notes of cocoa, caramel, honey, walnut, prune, maple, candied dried fruits (apricot, prune), old dark rum, with small accents of coffee and fresh hazelnut, on a subtle smoky finish.
In the general processing of mirin, sugar syrup is added to mirin to accelerate fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but the flavor of the final product is more natural and purer.
As it has been stored and aged for over 2 years, it has a smooth taste and aroma, and can be used as is for drinking. You'll love the syrupy texture, notes of caramel, maple, honey, agave, cocoa, mocha, milk jam, vanilla.
Our perfect matches: deglazing salmon, shrimp, baked foie gras, lacquering quail and squab and duck breast, parsnips, sweet potatoes, grapes, carrots, turnips, pumpkin, butternut...
Sweet side: tarte tatin, fried fruits, poached fruits, ice cream and vanilla cream, rice pudding, sweetening of nuts (almonds, macadamia, walnuts, hazelnuts, pecans, peanuts) ...
NISKKM7
Data sheet
- Origin
- Aichi, Japan
- Weight
- 1.8 L Net
500 ml net - Packaging
- Glass bottle
- Ingredients
- glutinous rice, rice shochu, malted rice
- Storage
- protected from light and heat
- Nutritional values
- Per 100 ml : energy 194 kcal (827 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 48g, of which sugars 38g ; protein 0,6g ; 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
KANKYO SHUZOFrom the Edo period to Meiji, many sake factories flourished along the rivers because the groundwater was perfect for producing sake. In Kanie city, there is a river of the same name, which was a convenient way for Kankyo Shuzou to originally transport ingredients and products.
In the early Meiji period (1868-1912), there were more than 10 manufacturers along this river. Only two remained.
During World War II, Japanese government banned the brewing of mirin because rice was a precious food and should not be used for seasoning. Kankyo shuzo started to brew sake instead of mirin.
In 1951, government authorized the brewing of mirin again. Since then, our craftsman has been producing both mirin and sake.
Mirin is made from rice and usually from distilled rice alcohol.
Kankyo Shuzou uses locally grown rice. The rice is a key point in deciding the taste, body and mirin smoothness. As for shochu, mirin brewers usually buy it from distillers. Our craftsman, on the other hand, distills his own shochu to make his mirin.
In the general processing of mirin, sugar syrup is added to speed up the fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but final product flavor is more natural and purer.
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This mirin is very aromatic, expressing sweet notes of cocoa, caramel, honey, walnut, prune, maple, candied dried fruits (apricot, prune), old dark rum, with small accents of coffee and fresh hazelnut, on a subtle smoky finish.
Old fashioned Mukashi jikomi hon’mirin
€22.19
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.
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