Mirin is one type of sake, soft and sweet, that was originally drunk during celebrations. Nowadays, it is one of the basics of Japanese cuisine and it is one of the main ingredients of many sauces and dishes. This mirin is a Hon mirin which means a mirin done in a traditional and natural way. It has been made with Japanese rice that was fermented 6 months at low temperature. Compared to others, this mirin has a higher umami content and in addition to the sweet and roasted taste of shochu it has a very mild and umami flavor with a long finish. Mirin is used to bring softness and roundness to sauces and break the acidity and bitterness of a dish, so it's perfect smearing fishes with it before cooking them in the oven or for deglazing meats. Store in a cool dry place, away from light. Rice (60%), Alcohol (33%), Koji (6%), Shochu (1%) . A multipurpose ingredient, which cannot be missing from the pantry, of superior quality. 21 cm x 7 cm x 7 cm