Mirin Hon-Sakura, Kokonoe Mikawa, Japan

This traditional mirin has been appreciated by Japan`s star chefs for many years! Professionals and gourmets throughout Japan in particular 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 uses only Japanese basic products for this signature product! A real Hon-Mirin, which is brewed using only mochi rice (sticky rice), koji and rice shochu using the traditional method and contains no additional sugar or other flavors or preservatives. This mirin is very strong and you only need about half of what you would need for standard products. What for? - Teriyaki - Steamed dishes - Fruit compote - 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 a beautiful shine to freshly cooked and grilled dishes, such as the famous teriyaki - Special umami thanks to the natural amino acids - Bouquet of aged sake / wine - Vegetables do not fall apart when cooked because of the alcohol and natural sugars contained