Sakura | Hon Mirin

$24.00 $15.00
Size
Description
Artisan

Authentic mirin aged 1 year and mare without added sugar as prescribed by the traditional recipe.

Perfect to tenderize meat and fish, for your teriyaki and more.

Kokonoe Mirin

Founded in 1772, the brewery of Kokonoe Mirin has more than 250 years of history as a producer of artisanal mirin. Since the Edo period, the brand has passed down its expertise from generation to generation, creating authentic mirin that preserves the timeless flavours of yesteryear.

Their mirin brewery, the oldest in Japan, plays an essential role in developing a high-quality product.

Nutrition Facts (15 ml):

Fat 0 g

0%

Carbohydrate 7 g

2%

Sodium 0 g

0%

Ingredients: glutinous rice (domestic), koji, rice alcohol (alc./vol. 14%).

Sakura | Hon Mirin

Sakura | Hon Mirin

$24.00 $15.00
$24.00 $15.00

ATTRIBUTES

Plant-based / Vegetarian

This product is made entirely from plant-based ingredients.

No added sugar

This product contains no added sugar.

Gluten-free

This product is gluten-free.

KEY INGREDIENTS

Glutinous rice

Glutinous rice, also known as sticky rice or mochi-gome in Japanese, is a variety of short- or medium-grain rice. It is characterized by its particularly sticky texture after cooking, due to its high amylopectin content. Widely used in Asian cuisine, it is used in sweet and savory dishes such as mochi, zongzi and Thai sticky rice.

Shochu

Shochu is a traditional Japanese distilled spirit, between 25 and 30% alcohol. It is produced from a variety of ingredients, including barley, sweet potato, rice and buckwheat, giving it a wide range of flavors. Less strong than whisky but more than sake, it can be drunk neat, diluted with hot or cold water, or on the rocks. Very popular in Japan, particularly in Kyushu and Okinawa, it is renowned for its refined taste and digestibility.

Rice Koji

Koji plays an essential role in the fermentation of many Japanese foods, such as miso, sake, soy sauce and amazake. By breaking down rice starch into fermentable sugars, it enables the development of umami flavors and enzymes beneficial to digestion.