Kokonoe Mirin: over two centuries of craftmanship
Hon mirin aging tank. Source : Tokusen.
Founded in 1772, Kokonoe Mirin has over 250 years of history as a artisanal mirin producer. Since the Edo period, the brand has passed on its know-how from generation to generation, creating authentic mirin that retains the timeless flavors of yesteryear.
Their mirin brewery, the oldest in Japan, plays an essential role in producing a high-quality product. Originally built in 1706 and moved to Hekinan in Aichi Prefecture in 1787, it has over 300 years of history. The quality of ingredients used is exceptional: Japanese glutinous rice, rice koji suitable for mirin fermentation, and shochu (rice alcohol) carefully selected for its rich aroma.
Kokonoe Mirin's hon mirin Sakura takes a year to produce. The mixture of rice, koji and shochu is first fermented for two months before being slowly pressed over two days to extract maximum flavor. The resulting liquid is then aged for a year before bottling.
Using Hon Mirin
Hon mirin, or “real mirin”, is used to tenderize meats and fish, to make glazed sauces such as teriyaki sauce, and to sweeten simmered dishes and even desserts.
In fact, unlike traditional sugars, the sugar in mirin comes from a natural fermentation process, making it a healthier and tastier alternative.