Mirin made in the traditional way, using only mochi rice, koji rice and shochu, and aged for 3 years. Very high umami level resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich every dish, and is also delic
Mirin made on the basis of mochi rice, koji rice and distilled alcohol, and aged for 3 years. Very high umami level resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich every dish, and is also delicious as
