Origin Aichi, Japan
Container Glass bottle, Plastic bottle
Usage It is used to add sweetness and roundness to sauces and to cut through the acidity and bitterness of a dish. It gives a beautiful, glossy texture to sauces. Glaze your fish with it before baking or deglaze your meat with it during cooking.

Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Stewed dishes Marinades and sauces Noodles

Mirin

Hon Mirin (14th)

Hon Mirin (14th)
12,80 €
12,80 €

Ref. 599

Size

In stock

Description
Mirin is a sweet, mild sake originally drunk at festivals. It was later used in restaurants and is now a staple in Japanese cuisine. This Hon mirin is a long-aged mirin: the Japanese rice used was fermented for 6 months at low temperatures. Compared to other mirin, this one has twice the umami content. Alcohol content: 14°
Flavor

Sweet, smooth, and deep, rich in umami, it lingers long in the mouth. It has the toasty, mellow aroma of shochu.

Conservation

Store at room temperature. Close tightly and refrigerate after opening.

Ingredients & Allergens

Rice (60%), Alcohol (33%), Koji (6%), Shochu (1%)

Nutritional Values

Per 100 ml: Energy 1008 kJ / 241 kcal, Fat 0 g (of which saturated fat 0 g), Carbohydrates 43.2 g (of which sugars 30.7 g), Protein 0.3 g, Salt 0 g.

View full details
Origin Aichi, Japan
Container Glass bottle, Plastic bottle
Usage It is used to add sweetness and roundness to sauces and to cut through the acidity and bitterness of a dish. It gives a beautiful, glossy texture to sauces. Glaze your fish with it before baking or deglaze your meat with it during cooking.

Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Stewed dishes Marinades and sauces Noodles
Kankyo Shuzo
The producer

Kankyo Shuzo

Since its establishment in 1862 in Aichi Prefecture, Kankyō Shuzo brews its own mirin and, since 1954, has also produced sake from high-quality local and domestic glutinous rice. Specializing in fermented products, the house also produces amazake, a mild, low-alcohol sake, and incorporates rice and malt into its fermentation processes. True to a philosophy of purity, Kankyo Shuzo refuses any addition of chemical seasonings, preservatives or colorings, and maintains a relationship of trust with its customers by regularly publishing information on its production.