Natural Harmony Mirin Sake 500ml

[Rich and mellow. Deep sweetness.]

*This is new sake produced in August of this year. It has the gentle aroma and flavor that only new sake can have.

The ultimate mirin, brewed using traditional methods with naturally grown glutinous rice. "Mirinshu" is a genuine mirin brewed by Sugii Shuzo in Shizuoka Prefecture, one of the few breweries that produces mirin from start to finish, starting with the shochu used as the raw material.

All ingredients are grown naturally, and the shochu is fermented using the Yamahai method, using a yeast starter.

One of the ingredients, natural koji mold, is made from koji mold harvested from the brewery at Marukawa Miso in Fukui Prefecture.

Mirin is an essential ingredient in Japanese cuisine, but in the past it was a luxurious seasoning that was also enjoyed as a drink.

With its beautiful amber color, refined sweetness and mellow flavor, it can also be enjoyed as a drink.

When it comes to mirin, it is often used as a seasoning to add shine, sweetness, and richness.

Hon mirin mirin sake is rich and mellow when tasted as is, with a deep sweetness that leaves a gentle aftertaste.

For example, if you add a little bit of natural bacteria rice miso and organic sugar to the same amount of boiled down mirin sake as the miso, you can make a simple and delicious miso sauce. It is very delicious when you put it on taro kinukatsugi, steamed radish, steamed vegetables, etc.

■ Introducing the brewery "Sugii Sake Brewery"

Founded in 1842 (Tenpo 13), this is a long-established sake brewery that began making sake around the beginning of the Meiji era and has a history of about 170 years. In addition to sake, it is a rare brewery that also brews pure rice mirin, rice shochu, and potato shochu. The sixth-generation head of the brewery, Kinnosuke Sugii, is personally involved in sake brewing as the master brewer. He wants to make sake with a deep flavor brewed by the workings of nature. He believes that the potential to create that flavor lies in the wisdom of our ancestors, nurtured by the history of rice cultivation and food culture in Japan... With this in mind, in 2003 they adopted the "Yamahai brewing" method, and the following year they adopted the "Kimoto brewing" method.

*This product contains alcohol.
*Drinking alcohol is prohibited for minors. We cannot accept orders for alcoholic beverages from minors.
*Alcohol content and flavor will change depending on the brewing time.
*During winter, glucose may crystallize and protein may precipitate as sediment, but this does not affect the quality of the product.

<About storage>

Store in a cool, dark place out of direct sunlight. We do not recommend storing in the refrigerator as the sugar will crystallize.