A product of the sake-making process, mirin is a ubiquitous condiment in Japanese cuisine, traditionally made from glutinous rice, rice koji and brewing 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 flavour and umami to food: the enzymes in the rice koji break down the starch and protein in the rice, producing the sugars, amino acids and other umami sources. Combined with soy sauce, it can be used in a wide range of dishes, both simmered and stir-fried. For example, mirin is one of the three basic ingredients in teriyaki sauce (the other two being sake and soy sauce, all in equal proportions of 1/3).
It can also be drunk on its own as a sweetened liqueur or used as a substitute for honey or syrup.
About the Suminoi Brewery
Founded in 1758 in the town of Nagoka, Suminoi was once one of the largest sake producers in Niigata, so the name Suminoi is still familiar to everyone in the prefecture.
The company no longer produces sake, and focuses its expertise solely on the production of mirin.
