€48.90
€27.17 / L
20 years aged Nijyu-Nen black mirin
Ref : NISKKM12B
€29.90
Tax Included
When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.
Generally, mirin manufacturers add sugar during the fermentation process of rice and kôji-rice with cane sugar alcohol to speed up the maturation.
Here, nothing is added (no sugar nore additives).
Production process is much slower, but flavors are, in the end, much purer and more natural.
Black mirin or Kuro Mirin was born by accident: some bottles forgotten for more than 10 years were discovered in one of craftsman cellars.
As rice is rich in carbohydrates and amino acids, mirin oxidized and then, by Maillard reaction, took a black color.
Black mirin has the classic sweetness and rich flavor of Kokuto black sugar or Kuromitsu black sugar syrup.
Our perfect matches : we recommend this mirin for lacquering a duck breast, quail or squab, or as a reduction on a foie gras escalope.
It will also prove to be effective in spicing up vanilla ice creams, mousses and entremets, fruits or jellies.
You can use it as a condiment for meals and desserts.
NISKKM12B
Data sheet
- Origin
- Aichi, Japan
- Weight
- 180 ml net
500 ml net - Packaging
- Glass bottle
- Ingredients
- glutinous rice, malted rice, distilled sugar cane alcohol
- Storage
- protected from light and heat
- Quality
- no added sugar
no additive
no preservative - Volume of pure alcohol
- 14%
- Our tip
- use within 3 months once opened
- 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
- Excise category
- S200
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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When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.
20 years aged Nijyu-Nen black mirin
€29.90
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