Mirin Hon-Sakura, Kokonoe Mikawa, Japan

This traditional mirin has been appreciated by the star chefs of Japan for many years! Especially professionals and gourmets across Japan often choose Mirin from the Mikawa region in Aichi Prefecture, famous for fermented foods. The Kokonoe brewery has specialized in mirin for around 250 years and only uses Japanese basic products for this signature product! A real Hon Mirin, which is brewed using only mochi rice (glutinous rice), koji and rice shochu according to the old method and contains no added sugar or other flavors or preservatives. This Mirin is very powerful and you only need about half as much compared to standard products. For what? - Teriyaki - Stewed foods - Fruit compotes - Dressings - Sauces - Western stews - Pickles - Dashi soups for udon and soba Why cook with mirin and not sugar? - Elegant, round, elegant and deep sweetness - Gives just cooked and grilled dishes a beautiful shine, such as the famous teriyaki - Special umami thanks to the natural amino acids - Bouquet of matured sake/wine - When cooking, vegetables do not fall apart because of the alcohol they contain and natural sugar