Mirin made in a traditional way, using only mochi rice. koij rice and shōchū, and aged for three years. Very high in umami resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich dish and also delicious as a sweet digestif or as ingredient in desserts.
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Mirin made in a traditional way, using only mochi rice, koij rice and shōchū, and aged f...
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Mirin made in a traditional way, using only mochi rice, koij rice and shōchū, and aged for three years. Very high in umami resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich dish and also delicious as a s More information