Mirin is a type of Japanese rice wine with a sweet, umami flavor that is essential in any Japanese pantry. It's used both daily and for special occasions. However, finding authentic mirin can be quite challenging outside of Japan. Mirin quality can range from authentic hon-mirin (lit. “true” mirin) to mirin-like seasonings. Hon-mirin is brewed from shochu and has a ~14% alcohol content, while mirin-like seasonings contain no alcohol but are not true mirin. This nikiri mirin is the best of both worlds. It preserves hon mirin's complex and deep flavors, yet is boiled down to evaporate all the alcohol. It’s made from domestic glutinous rice which is steamed for almost an hour before being cooled and mixed with rice koji and Kankyo Shuzo’s own kasutori shochu (a rare, traditional type of distilled spirit). It’s then naturally fermented for about 2 months before being boiled and filtered. The resulting mirin is sweet with a strong flavor and clean aftertaste.
ALSO FEATURED IN OUR JAPANESE COOKING ESSENTIALS: Redefining “Wa” Package
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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