Originating from the sake-making process, mirin is a ubiquitous condiment in Japanese cuisine, traditionally made from glutinous rice, rice koji and brewer's alcohol, then left to mature for saccharification.
This Niigata Honmirin uses high quality Kogane-mochi glutinous rice and has been left to mature for 3 years.
Mirin is used to add flavor and umami to foods: enzymes in rice koji break down the starch and proteins in rice, producing sugars, amino acids and other umami-producing elements. Combined with soy sauce, it can be used in a wide range of dishes, simmered or stir-fried. Mirin is for example one of the 3 basic ingredients of teriyaki sauce (the other 2 being sake and soy sauce, all in equal proportions of 1/3).
It can also be drunk on its own as a sweet liqueur or used as a substitute for honey or syrup.
About Suminoi House
Founded in 1758 in the city of Nagoka, Suminoi was once one of the largest sake producers in Niigata, so the name Suminoi is still known to everyone in the prefecture.
The company no longer produces sake, and concentrates its know-how solely on the production of mirin .
