Large-size mirin ⋅ Kokonoe Mirin ⋅ 14.5% ⋅ 1L

⋅ Silky texture for a glossy glaze
⋅ Sweetness that balances salty and acidic flavors
⋅ Natural emulsifier to bind your sauces
⋅ Extends the shelf life of marinades and homemade sauces
⋅ Artisanal production

A mirin made using a traditional method by mixing glutinous rice with non-glutinous rice, then slowly fermenting them in water and alcohol for several months. This artisanal process develops a mild, savory taste with a subtle floral note and characteristic umami depth.
Its texture is smooth and slightly syrupy, perfect for adding an elegant shine to sauces and glazes. Ideal for marinades, simmered dishes and seasonings, it balances salty flavors and softens acidic notes. Used in authentic Japanese recipes, it enhances dishes with a mild, complex flavor while preserving the freshness of the ingredients.
A few recipe ideas:
Teriyaki
chicken: A smooth sauce made with mirin, soy sauce and sugar for a glossy, flavorful glaze.
Simmered vegetables (Nimono): Slowly cooked with mirin, dashi and soy sauce for deep, balanced flavors.
Caramelized salmon: The sweetness of mirin helps create beautiful caramelization on the surface.
Sashimi sauce: Mixed with soy sauce and a little rice vinegar for a sweet, umami touch that pairs perfectly with raw fish.
Miso eggplant (Nasu Dengaku): Mirin softens the miso paste for a rich, melt-in-the-mouth glaze.
An essential ingredient for recreating the refined flavors of Japanese cuisine at home.