Mirin
We utilize taste of raw materials,
rich taste and good aroma.
昔仕込本味醂 / Mukasijikomi Honmirin
Using shochu makes more high flavor, stretch and rich taste.
You can have one more high level masking.
Using domestic rice from the beginning. From the ingredient of sakelees we make it.
Taste and flavor is rich so you can just drink it too.
Using sakelees owns refreshing flavor and effects for fish smells.
From old teaching record, we make Honmirin.
- Net volume : 1800ml, 600ml
弐拾年熟成黒みりん / 20-years Kuromirin
Get mellow the mirin for more than 20 years and make it the best deal Mirin.
In the long term, sugar form glutinous rice and amino acid get together and it makes like brown sugar syrup or brown sugar.
Alcohol disappear while it is storage and gets mellow taste. Using 100% domestic rice.
- Net volume : 600ml, 180ml
甘強本みりん / Kankyo Mirin
Using domestic rice. Rich flavor and has high level masking.
Make glazed and deep and strong flavor mirin.
- Net volume : 1800ml, 1000ml, 500ml,
1.8L PET bottle
参年みりん / 3-years Mirin
Storage for 3 years at low temperature at our own company.
In the 3 years, sugar and amino acid get together and makes mellow flavor.
- Net volume : 1800ml
純醸本みりん / Mirin
Ingredient is glutinous rice, rice-koji and alcohol. We mainly use domestic rice.
Domestic rice is very rich and sharp flavor. Best for masking soup and sauce.
- Net volume : 1800ml, 600ml
