Traditional MIRIN (sweet cooking rice wine) , the genuine MIRIN comes from Mikawa

This manufacturer cherishes the traditional technique which has been handed down for over 200 years. The Mikawa area in southern Aichi prefecture is endowed with a warm climate and quality water.  The area is well known for Mirin production. Mikawa area has the most Mirin manufacturers in Japan.

Mikawa Mirin was established in 1911.  For three generations, the traditional technique has been protected and nourished by perfecting Mirin for many years.  This “Mishu Mikawa Mirin” has been used by professional Japanese chefs and other gourmet professionals for many years and its quality has been proven to be the best.  It also has often been awarded by the National Alcoholic Condiment Fare and even received the prestigious Diamond Award in 1975 in the Mirin category.

Their Mirin ingredients are only sticky rice, rice koji mould**, and rice shochu. The shochu used is also prepared and distilled by ourselves, without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup).  All elements of our Mirin such as aroma, rich taste, and sweetness are natural essences from rice.

*Shochu: Distilled beverage native to Japan.

**Rice koji mould: Prepared by putting koji mould on steamed rice for fermenting.

To produce this Mirin, steamed sticky rice, rice koji mould and rice shochu (43 degrees) are put all together into the barrel and develop for more than one year till the three ingredients harmonise and create a balanced natural flavour.  This is why this Mirin has a very mild flavour however with a deeper taste and subtle sweetness.

No additives such as preservatives and steriliser are used to produce Mirin, both during and after brewing.  It is not sterilised as it might ruin the natural aroma and flavour.  However, thanks to the special care taken and high technique handed down from ancient times, it is perfectly safe and you never need worry about quality deterioration. As this is not heated, the rice koji mould in our bottled Mirin is still alive.  This is why this Mirin has a very profound flavour and spreading taste, which you can never experience with sterilised Mirin.

Strictly selected sticky rice, a traditional koji producing technique and the perfect climate of Mikawa, these three elements have made it possible to create this Mirin which has been highly valued throughout the ages.

Mirin was originally enjoyed as a sweet rice wine as many as 500 years ago but today it is used for cooking. The most excellent Mirin is the one you can even enjoy drinking.  Such Mirin is a perfect condiment and hidden ingredient for the first class cuisines.

Effect of Mirin

Mirin’s natural and mellow sweetness help improve an ordinary dish by bringing out the flavours of ingredients. When mirin is heated, sugar within mirin and umami get combined, resulting in a dish with enhanced gloss and sheen. Alcohol content of mirin encourages seasonings to become absorbed into ingredients and hence umami of the ingredients comes alive. Also, alcohol content of mirin helps eliminate the odour of a stock, fish, and meat. Heating mirin disperses the smell of alcohol and balances the taste of a dish. Alcohol content of mirin prevents ingredients from separating by allowing seasonings to penetrate through ingredients, effectively binding the ingredients. Increasingly sophisticated and rich tastes of a dish result from a variety of sweetness and umami components.

http://www.mikawamirin.com/en/recipe.php

http://www.mikawamirin.com/en/kodawari4.php