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MIKAWA MIRIN

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The brewery was established in Aichi prefecture in 1910 and continues to be family owned and operated. They specialise in Mirin and Umeshu (plum liqueur) and are famous across Japan for it. Their Mirin is made traditionally with just glutinous rice, koji, and shochu (made in house with the rice mash left from making mirin), and aged for two years until it is sweet, rich and complex. Even in Japan, most of the Mirin available in the market is Mirin-fu Chomiryou, which is a low alcohol blend of added sugar (such as corn syrup), rice and Koji. Hon-Mirin refers to real Mirin, but even most of the Hon-Mirin available these days are made using modern techniques, with white liquor, some sort of sweetener, and is only fermented for 40-60 days.
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