NIKIRI HON-MIRIN (NO ALCOHOL)

Prefecture: Aichi 
Producer: Kankyo Shuzo
Ingredients: Hon-mirin (glutinous rice, rice koji, shochu) (Aichi Prefecture)
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 250g
Storage: Refrigerate after opening. If you notice some white lees in the mirin, place the package in a bowl of boiled water until the white lees disappears.

Mirin is a type of Japanese rice wine with a sweet, umami flavor that is essential in any Japanese pantry. It's used both daily and for special occasions.

However, finding authentic mirin can be quite challenging outside of Japan. 

Mirin quality can range from authentic hon-mirin (lit. “true” mirin) to mirin-like seasonings. Hon-mirin is brewed from shochu and has a ~14% alcohol content, while mirin-like seasonings contain no alcohol but are not true mirin.

This nikiri mirin is the best of both worlds. It preserves hon mirin's complex and deep flavors, yet is boiled down to evaporate all the alcohol.

It’s made from domestic glutinous rice which is steamed for almost an hour before being cooled and mixed with rice koji and Kankyo Shuzo’s own kasutori shochu (a rare, traditional type of distilled spirit). It’s then naturally fermented for about 2 months before being boiled and filtered. The resulting mirin is sweet with a strong flavor and clean aftertaste (in fact, the company’s name originates from “Make mirin with a strong sweetness and taste!”).

Kankyo Shuzu’s history dates back to 1862 with some of their buildings now being recognized as tangible cultural properties. Using old-fashioned techniques, they produce a variety of fermented foods such as mirin, sake and amazake.

Suggested uses: Extremely versatile, mirin adds sweetness and shine to Japanese dishes. Use as an alternative to sugar or honey in sauces or when cooking (it has half the sweetness of regular sugar). Pour on apples, ice cream, yogurt or pancakes, simmer with 1 apple with 150g of Nikiri Mirin to make apple compote, use it in salad dressings or to make pickles.