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"Sanshu Mikawa Mirin 500 ml" is authentic mirin which has the deliciousness of glutinous rice with only using the Japanese traditional method for mirin brewing.
This mirin can be drink as delicious liquor because it has an elegant and clean sweetness, with good gold color that shines.
The rice malt (koji) could completely bring out the umami and richness from your dish ingredients.
This product has been brewed from 400 years ago, and it noted as sweet liquor since then.
The mirin from Sumiya Bunjiro Brewery Co., Ltd. inherits the traditional brewing method which has the fine and elegant sweetness.
Because it is prepared with pure glutinous rice,
it has the full delicious taste from the rice like "one bowl of mirin equals to one bowl of rice".
And because it uses a rich amount of rice, it has a natural taste that you could not find in mirin products that are tripled and quadrupled with sugar or alcohol brewing process.
We use a long-term brewing and aging process according to the Sumiya Bunjiro Brewery way,
which resulting a deep and fully nurtured taste in our product.
You could taste the deep taste that formed in the transition of the season over one year.
It has a united taste that you could not find in mirin products that made only in a few months, or in imported mirin products which already processed for the second time for commercialization.
We processed the rice directly from our own rice mill to carefully select the rice for the mirin's raw ingredient.
Similarly, we also use home-made distilled shochu to be used with the glutinous rice.
Instead of making tasteless and odorless alcohol, we choose to fully examined grilled rice and glutinous rice that has an adequate taste and fragnance suitable for mirin's raw materials.
The rice malt (koji) brings the deliciousness of the glutinous rice because it is processed manually.
It keeps on developing the taste through natural fermentation even after put inside the packaging bottle.
Different from the tasteless mirin which made with heat-sterilization process,
this mirin has a rich taste and texture.
What is Mirin and What is the Good Substitute for Mirin?
When you visit a Japanese restaurant or read a Japanese cuisine recipe, sometimes you will notice that there is the word “mirin” in the dish.
So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!
Click here to see more >>
According to various historical documents, it was in the age of provincial wars (1467 – 1615) when "mirin" was born in Japan.
There are two views about the origin of mirin.
One is "sweet sake" from ancient times, like concentrated sake and white sake.
Sweet sake was added with alcohol to prevent corruption, which was improved later into mirin.
The other is "Milin," Chinese sweet sake that tasted like trickling honey. It was brought into Japan from China.
In the Tokugawa period, mirin became popular among people as sweet, luxury sake that even women could enjoy.
Mirin at that time, however, seemed not so sweet as today's mirin.
The sweetness of mirin is brought forth by rice malt that turns rice starch to sugar.
In those days, as there was no technique to create rice malt, they were unable to realize concentrated sweetness.
Mirin, which had been popular among ordinary people as sake,
came to be used as a seasoning in the course of time to draw the flavor and delicious taste of cooking ingredients.
The history of mirin used as a seasoning is also long. (There are many views, including those that go back to the age of provincial wars and to the Tokugawa period.)
Mirin was used in those days as a sweetener because it was available easier compared with sugar.
After the manufacturing method was established for mirin as a sweetener,
mirin developed further into "Hon-mirin" with a small percentage of distilled spirit and "Hon-naoshi" with a large percentage of distilled spirit.
In the Meiji period (1868 – 1912) and the Taisho period (1912 – 1926), when society became stable, mirin became consumed more and more everywhere in Japan as a nourishing drink or a seasoning for dishes.
In more recent years, people came to ask for sweeter and more concentrated mirin.
From the end of the Taisho period to the beginning of the Showa period (1926 – 1989), mirin with rich taste like one you have today began to be manufactured.
The Mikawa area, or the eastern part of Aichi Prefecture, is blessed with water and mild weather both suitable for brewing. In this area, mirin brewage has been active for over 200 years. Even today, the area is the home of mirin manufacturing with the largest number of mirin brewers in Japan.
Source: Sumiya Bunjiro Brewery Co., Ltd. Official Website
|Raw Materials||- Organic Glutinous rice
- Organic Rice malt (koji)
- Organic Rice shochu
|Preservation Method||Avoid the direct sunlight, please store it in a cool dark place.|
|Manufacturer||Sumiya Bunjiro Brewery Co., Ltd. (Aichi Prefecture)|