[Wholesale 1008pc] Kawashimaya Brown Rice Koji Mirin with Sea Salt 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan

Product Details

Product Details
Product Name	Brown Rice Koji Mirin with Sea Salt
MOQ	1008pc Price is negotiable for bigger quantities. Please contact us for more information.
Net Content	500ml x 1008pc
Gross Weight	550kg
Ingredients	Glutinous Rice, Rice, Brown Rice Koji, Sea Salt
Alcohol Content	14.1%
Storage Method	Store in a cool, dark place

Rare Mirin Brewed with Brown Rice Koji

Introducing Brown Rice Koji Mirin with Salt, a rare mirin brewed using "Brown Rice Koji" (malted brown rice).

Generally, the rice koji used for Mirin is made from white rice at most breweries; seeing mirin made from brown rice is extremely rare. This is because turning brown rice into koji is a very difficult process. The hard bran layer of brown rice contains elements that hinder the koji mold from breaking down starch and proteins, so skilled techniques and effort are required to successfully create the koji.

For this artisan product, we dared to take on this difficult process and carefully brewed it using rice koji derived from brown rice. This particular mirin is manufactured using the Mirin traditional method that maximizes the potential inherent in brown rice. You will get to enjoy the full-bodied, rich flavor because the product is made using the traditional, time-consuming effort.

"Brown Rice Koji Mirin with Salt" brewed using 100% Japanese Brown Rice, Added with Sea Salt, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives. Please use it as a versatile cooking seasoning for sweet or savory dishes.

Rich Flavor Created by Double the Amount of Brown Rice Koji

The decisive difference in the taste of Brown Rice Koji Mirin with Salt lies in the amount of brown rice koji used in brewing.

Compared to standard Mirin production methods, this product luxuriously uses double the normal amount of brown rice koji. This is done to maximize the work of the natural enzymes in the koji. By increasing the amount of koji, the breakdown of the glutinous rice's starch and protein is accelerated, resulting in a mirin characterized by deep richness and natural sweetness.

The concentrated umami components obtained from the double portion of brown rice koji can withstand long-term aging, rounding out the flavor. This production method supports the powerful quality of this mirin, which enhances the taste of ingredients.

Intense Umami and Body, Completely Different from Mass-Market Products

Brown rice possesses abundant minerals and dietary fiber not found in white rice, as well as aromatic notes and powerful umami components stored in the outer skin (bran).

By slowly drawing out these brown rice components using the power of koji, aging it for a long period, and doubling the amount of koji used, we have finished with a brown rice mirin that has strong umami, body, and natural sweetness completely different from products found in supermarkets.

Rich Umami and Body

The double amount of brown rice koji promotes the breakdown of starch and protein in the glutinous rice, generating more amino acids and giving depth to the taste. If used in simmered dishes or teriyaki, it adds a significantly deep richness to the entire dish without spoiling the natural flavor of the ingredients.

Mellow Sweetness

It is not a monotone sweetness like sugar, but a complex, elegant, and deep sweetness born from the breakdown of brown rice starch. Of course, no sugars or additives have been added.

Please Experience the Difference

Before using it in your cooking, please try tasting and comparing it with a commercial product. You will be surprised by the rich taste, body, and aroma. This is a mirin we recommend with confidence, capable of elevating your usual recipes to the next level.

160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment

The history of Mirin making is ancient. Kankyo Shuzo, located in Kanie Town, Aichi Prefecture, has been protecting the tradition of mirin making for over 160 years since its founding in 1862 (Bunkyu Year 2). In this region, blessed with water transport and a production area of glutinous rice suitable for mirin brewing, Kankyo Shuzo passes on the traditional method of "Brown Rice Koji Mirin with Salt" to the present day.

1. A Process That Spares No Effort, Just Like in the Old Days

Brown Rice Koji Mirin with Salt follows the production methods from an era when sugar was precious. The "Moromi" (mash)—a mixture of glutinous rice, rice koji, and shochu—is brewed carefully over time. As the glutinous rice and rice koji slowly melt together, natural amino acids derived from the rice are generated in abundance. These amino acids are the source of the brown rice mirin's deep umami and body.

2. Mellow Sweetness Nurtured by Long-Term Aging

The prepared mash spends a long time maturing in the brewery warehouse. By extending the aging period, the "sharp edges" of the mirin are smoothed out, and the sweetness becomes extremely mellow. This process of "taking time" creates a unique, complex, and elegant sweetness, giving it value as a "drinkable mirin" that tastes delicious even straight.

3. Unwavering Pursuit of Quality

Kankyo Shuzo uses carefully selected high-quality local rice (glutinous rice). While protecting traditional brewing techniques, they have also been quick to improve quality to match the times. In 1999, they became the first sake and mirin manufacturer in Japan to obtain organic factory certification, maintaining an unwavering commitment to safety and quality.

The Secret to Deliciousness is the Inherited Traditional Method

1. Processing Glutinous Rice

Domestic glutinous rice is carefully washed and steamed to prepare "Steamed Glutinous Rice." Kankyo Shuzo mainly uses glutinous rice from local Aichi Prefecture, which has large grains and stickiness. This is said to be the secret to producing mirin with strong sweetness.

2. Manufacturing Rice Koji

Domestic rice is washed and steamed, and seed koji (koji starter) is added to produce "Brown Rice Koji."

3. Manufacturing Otsu-rui Shochu

Otsu-rui Shochu (authentic distilled spirit), an important component of mirin, is manufactured by distilling brown rice, mirin lees, and rice after washing and steaming. This method has been inherited from the era when sugar was precious.

4. Preparing the Moromi (Mash)

"Steamed glutinous rice," "Rice Koji," and the manufactured "Shochu" are carefully mixed to prepare the "Moromi" (mash). Through this mixture, the glutinous rice and rice koji interact, and the rich flavor and amino acids unique to mirin begin to form.

5. Saccharification, Refining/Filtration, and Pressing

The mash, which has completed saccharification (conversion to sugar), is first subjected to refining filtration and then pressed. Through this pressing process, the liquid component of mirin is extracted, and "Kasu" (Sake lees) is obtained as a byproduct.

6. Storage and Racking (Aging)

The extracted mirin is slowly aged in storage tanks. Through the aging period, the sweetness becomes more mellow, and the depth is said to increase. After storage, sediment/impurities are removed to increase the clarity of the mirin.

7. Pasteurization (Hi-ire)

The mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality.

8. Bottling

After finishing all processes, the sterilized mirin is filled into containers as a product and shipped as "Brown Rice Koji Mirin with Salt." If unopened, it has a quality guarantee period of 18 months when stored in a cool, dark place.

Brown Rice Koji is Packed with Healthy Nutrients

High Nutritional Value

Because it uses brown rice as a raw material, it contains a good balance of nutrients derived from brown rice, such as Vitamin E, B-complex vitamins, and minerals (magnesium, iron, zinc, etc.).
These nutrients are known as components that support daily health maintenance.

Abundant Dietary Fiber

Brown rice koji contains dietary fiber.
Dietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment.

For Building a Vibrant Body

It contains components found in brown rice such as gamma-oryzanol and phytic acid.
It also contains components considered useful for maintaining health, such as ferulic acid, allowing you to improve the quality of your diet for building a vibrant, energetic body.

Delicious Recipes with Brown Rice Koji Mirin

Chicken Teriyaki

Ingredients (Serves 2)

• Chicken thigh: 300g (10.5oz)
• Soy sauce: 1 & 1/2 tbsp
• Brown Rice Koji Mirin: 1 & 1/2 tbsp
• Cooking sake: 1 & 1/2 tbsp
• Sugar: 1/2 tbsp
• Potato starch: As needed
• Salt: A pinch
• Pepper: A pinch
• Oil: 2 tbsp

Instructions

1. Remove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch.
2. Add oil to a frying pan and place the chicken skin-side down while the pan is still cold. Fry over medium heat until the skin is crispy.
3. Flip over and fry further until the chicken is about 80% cooked through.
4. Add the sauce mixture (Soy sauce, Brown Rice Koji Mirin, cooking sake, and sugar) to the pan and simmer over medium heat. Simmer until the sauce thickens and coat the chicken thoroughly.
5. Remove the chicken, pour the remaining sauce from the pan over it, and serve.

Crispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Koji Mirin

Ingredients (Serves 2)

• Sweet potato (Medium): 1
• Brown Rice Koji Mirin: 2 tbsp
• Honey: 2 tbsp
• Soy sauce: 1 tsp
• Sesame seeds: To taste
• Oil (for frying): As needed

Instructions

1. Wash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes.
2. Put oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes.
3. Remove the sweet potatoes and heat the oil up to 180°C (356°F).
4. Return the sweet potatoes to the oil and fry until the surface is crispy, then remove.
5. In a separate pot, add Brown Rice Koji Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce.
6. Turn off the heat, add the fried sweet potatoes, and toss to coat.
7. Sprinkle with sesame seeds if desired, and serve.