Sakura | Hon Mirin

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 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.

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.