Mirin has been part of Japanese cuisine for centuries. It was first consumed as a drink, like sake. Later, it came to be used as a seasoning, on discovery that this sweet rice wine could enhance the flavor of sauces and cooked dishes. Today, mirin is essential to any Japanese chef, whether cooking everyday dishes or haute cuisine. Mitoku supplies Mikawa Mirin, Japan’s finest traditional mirin, made from just three ingredients: glutinous rice, rice koji, and distilled rice spirit. It is produced by the Sumiya family using labor-intensive fermentation methods rooted in tradition. The result is a superbly versatile mirin that is particularly suited to sauces and stir-fried dishes, and also works well as a sweetener.

• Mikawa Mirin's Unrivalled Quality

  More than one product is referred to as “mirin”, due to such factors as a historical shortage of rice. Broadly speaking there are three types of “mirin”. The first is mirin produced using traditional techniques, as exemplified by Mikawa Mirin. High-quality glutinous rice is used to make the mirin moromi (mash), which then undergoes a one year period of fermentation and maturation, during which time the starch turns slowly into sugar. The second is general mirin. Unlike traditionally produced mirin, the alcohol and water are added during a two to three month production period, and flavorings are added to round off the taste. Finally, there is a mirin-style condiment made by mixing chemical seasonings, liquid amino acids, and flavorings. This pale-colored seasoning is produced in just one day.