Steamed glutinous rice, rice koji mold, and shochu (distilled alcoholic beverage) are mixed and fermented for about 40 to 60 days. Enzymes in rice koji decompose starch and proteins of glutinous rice and various saccharides, amino acids, organic acids, and fragrance ingredients are produced to form Mirin.

Mirin Yutaka 150mlユタカみりん

  • Japanese mirin, or sweet cooking wine, a delicate fermented rice liquor used often in Japanese cooking. Perfect for teriyaki, yakitori and many other Japanese dishes mirin is an essential condiment with which to cook delicious Japanese cuisine