Mirin Hon-Sakura, Kokonoe Mikawa, Japan

This traditional mirin has been prized by Japan`s Michelin-starred chefs for many years! Professional chefs and gourmets throughout Japan often choose mirin from the Mikawa region of Aichi Prefecture, famous for its fermented foods. The Kokonoe Brewery has specialized in mirin for approximately 250 years and uses only Japanese ingredients for this signature product! A true Hon Mirin, brewed using only mochi rice (glutinous rice), koji, and rice shochu according to traditional methods, with no added sugar, flavorings, or preservatives. This mirin is very potent, and you only need about half the amount compared to standard products. Uses: Teriyaki, steamed dishes, fruit compotes, dressings, sauces, Western stews, pickles, dashi, soups for udon and soba. Why cook with mirin and not sugar? - Elegant, rounded, and deep sweetness - Gives a beautiful sheen to freshly cooked and grilled dishes, such as the famous teriyaki - Special umami flavor thanks to natural amino acids - Bouquet of aged sake/wine - Vegetables don`t fall apart during cooking due to the alcohol and natural sugar content