Mirin is a soft and sweet sake originally drunk at parties. It was later used in catering and today is a staple in Japanese cuisine. This Hon mirin is a long-ripening mirin: the Japanese rice used has been fermented for 6 months at low temperature. Compared to other mirin this one has twice the umami content.
It is used to bring sweetness and roundness to sauces and to break up the acidity and bitterness of a dish. It gives a nice shiny texture to the sauces. Lacquer your fish with it before placing them in the oven or deglaze your meats with it during cooking.
Ingredients: Rice, koji, alcohol, shochu, sugar.