The complex one-year process used to make this extraordinary mirin is only still practiced by Mr. Toshio Sumiya, head brewmaster of Sumiya Bunjiro Shoten. The traditional methods employed involve a double fermentation and distillation process. The result is a sweet, thick, golden liquid that brings out the natural flavors of both sweet and savory sauces, soups, stir-fries, dips and desserts. Mikawa mirin is so pure and delicious, you can actually drink it and is the only mirin ever to receive the "Diamond Award for Excellence" in Japan.
Uses: Organic Mikawa Mirin will add depth of flavor to stir-fries, noodle broth, fried noodles, dips for tempura and sushi, seafood dishes and teriyaki.