The production is exclusively artisanal (1.8 kg of rice is used to make 1.8 liters of mirin) and is done with great care. The shochu used (distilled rice alcohol), rich in fragrance, is also made within the company so that it blends perfectly with the mirin. Mirin is a sweet rice wine, known as an essential seasoning in Japanese cuisine. It is the essence of rice’s sweetness and umami, extracted by the power of cultivation.
Our artisan producer of Mikawa mirin, Sumiya Bunjiro Brewery, is a rare company specializing in the production of authentic mirin, established in the Mikawa region, Aichi Prefecture, known for its warm climate and quality water sources, making it makes it an ideal terroir for making a high quality mirin.
To make its mirin, Sumiya uses exclusively “glutis” rice (sweet rice), kôji yeast and distilled rice alcohol. Almost all mirin on the market contains artificial alcohol and starch
Unlike other mirin on the market, the hon mirin that we offer has a minimum maturation of 12 months (one day to a few weeks for other mirin), and requires 1 kg of rice to make one liter of mirin (150g at 300g on average for mirin sold on the market).
Mikawa mirin brings shine and shine to products, tenderizes meats, brings softness, prevents products from falling apart during cooking, masks and counteracts strong odors (offal, game), adds umami and a rich taste and tasty.
Protected from light and heat.
Glutinous rice, distilled rice wine, rice kôji.
ALCOHOL ABUSE IS DANGEROUS FOR HEALTH. TO CONSUME WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN LOW QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS PROHIBITED TO MINORS UNDER 18 YEARS OF AGE
Volume of pure alcohol: 14%
Net volume: 300ml