Mikawa Mirin

The production is exclusively artisanal (it is used 1.8 kg of rice to make 1.8 liters of mirin) and is done with great care. The shochu used (rice distilled alcohol), rich in perfume, is also manufactured within the company so that it marries perfectly with the mirin.
The mirin is a condiment, an essential seasoning of Japanese cuisine.
It is the essence of the sweetness and umami of rice, extracted by the power of culture.

Our Mikawa Mirin producer, Sumiya Bunjiro Brewery, is a rare company specialized in the production of authentic mirin, established in the Mikawa region of Aichi Prefecture, known for its warm climate and high quality water sources, ideal terroir for the making of a high quality mirin.
Sumiya uses only "glutis" (sweet rice) rice, koji yeast and distilled rice spirit for the making of its mirin. Almost all mirin on the market contains artificial alcohol and starch.
Unlike the other mirin of the market, the hon mirin we propose you has a minimum maturation of 12 months (a day to a few weeks for the others mirin), and requires 1 kg of rice to manufacture a liter of mirin (150 g to 300 g on average for mirin sold on the market).

Our perfect combination : the Mikawa mirin brings gloss and shine to the products, tenderizes the meats, brings softness and mild sweetness, prevents the products to get rid of cooking, masks and counteracts powerful odors (offal, game), adds umami and a rich taste