{"title":"Mirin \u0026 Cooking Sake","description":"","products":[{"product_id":"sake_008","title":"4 Years Matured Mirin (Isshi Soden) – The Special Made Ogasawara Mirin 600ml","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 Years Matured Mirin (Isshi Soden) - The Special Made Ogasawara Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIsshi Soden is mirin (sweet cooking sake) made in the origin place of mirin, Hekinan City of the Aichi Prefecture, Japan. Moreover, it is made in the finest mirin brewery of Hekinan City, The Ogasawara Mirin Brewery.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe mirin is made using high-quality glutinous rice from Saga City. A homemade koji specially made to make mirin and a domestically produced shochu for the ingredients. Then, the mirin is aged for four years.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p004.jpg\" alt=\"Isshi Soden Mirin\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTo make this mirin, we carefully use the traditional work that kneads glutinous rice and koji in a room exceeding 30 degrees in three days and three nights.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe made the highest quality of mirin by sticking with the old-fashioned manufacturing methods because of the motto of \u003cb\u003e\"Making the 'real' mirin to the customer by hand\"\u003c\/b\u003e.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFrom glutinous rice, rice koji, and shochu, we produce \u003cb\u003ehon mirin (本みりん) or real mirin\u003c\/b\u003e that has been matured for four years. The mirin contains a 13.5 percent to 14.5 percent alcohol level, which means it is technically drinkable as an alcoholic beverage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is mirin with the original taste from the rice's sweetness without using any sugar. Because it has an elegant umami taste on it, you can also enjoy it as a liquor as it is. (It is offered to serve \"on the rocks\" in the long-established bar in Kyoto).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis mirin will make our usual dishes more delicious by adding only a small amount of mirin to your cooking.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p006.jpg\" alt=\"Isshi Soden Close-up\"\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_6823_00.jpg\" alt=\"What is Mirin\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n    \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    What is Mirin and What is the Good Substitute for Mirin?\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n    \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHere are the Special Points From Ogasawara Mirin Brewery's \"Isso Soden\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0016.jpg\" alt=\"domestic ingredients mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin with a High Scent of Shochu, Using 100% Domestic Ingredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAt Ogasawara Mirin Brewery, we select and purchase domestically produced ingredients from all raw materials. \"Isshi Soden\" is brewed with domestically produced shochu, so it has a fragrant and elegant sweetness that makes Shaoxing wine mellow.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0012.jpg\" alt=\"hand prepared traditional method mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHand-prepared in Small Quantities, Delicate Taste\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which is prepared almost by hand using the traditional method, is carefully made with subtle adjustments according to the climate and humidity of the day. The delicate and simple taste brings a deep taste unique to manual work.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0013.jpg\" alt=\"Isshi Soden mirin label\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA Warm Label that Conveys Handicrafts\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA bottle label that used to be handmade by pushing stamps one by one. Currently, it is printed, but the design retains the simplicity of handicrafts.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMaking Mirin in Early Spring, Performed by a Small Number of Elite People\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBefore shipping, mirin is roughly divided into koji making, preparation, saccharification, squeezing, and aging manufacturing processes. Koji making and preparation are the most important tasks that affect the taste of mirin produced that year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji-making and preparation work will be done around March. During this period, when the average temperature is around 15 degrees Celsius, glutinous rice is saccharified, and the sweetness of mirin increases.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0015.jpg\" alt=\"early spring\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWork starts at 5 o'clock in the early morning before the sun rises. Even in early spring, the brewery is chilly, and just standing up deprives their toes of body temperature. Before the scheduled time, Mr. Ogasawara and several craftsmen had already gathered at the brewery. When human resources are needed, they invite people to help only during preparation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRaw Mirin That Made Through Manual Work\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHekinan City, Aichi Prefecture, has been brewing mirin since the latter half of the 1700s, but now the number of breweries has decreased to four. Ogasawara Mirin Brewery is a brewery that provides \"the real\" mirin through manual work, although it has only two employees, the representative couple.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin Brewery produces \"raw mirin\", which has a small number of viable bacteria and does not require heat sterilization. It features a mellow flavor and an elegant sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0011.jpg\" alt=\"old-fashioned mirin\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin is made possible only by careful old-fashioned manual work, 100% domestic ingredients, and careful hygiene management. Still, Mr. Ogasawara says, \"I'm just doing the obvious things\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which requires a temperature of about 20 degrees Celsius during the brewing season, is brewed in spring and autumn, unlike sake brewed in the cold season. Ogasawara Mirin Brewery is brewed every spring, but the amount is only 6 in a tank of about 5,000 liters. It doesn't make much more, so it doesn't hit the market much. Some people come to buy from afar, saying, \"I like the one from here\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Isshi Soden\" is made from domestically produced mirin and has a particularly fragrant raw mirin. The sweetness is intense, and the aroma of shochu spreads softly, giving it an elegant taste that makes Shaoxing wine mellow. Even using only a small amount seems to enhance the dish's deliciousness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0017.jpg\" alt=\"mirin as a condiment\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Use Mirin?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Condiment\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_02.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin is popular to use for making nimono (simmered dish), and many other Japanese cuisines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs we know, mirin is familiar as an essential condiment for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eEvery Japanese household will always stock a bottle of mirin because mirin’s subtle sweetness is suitable for almost every dish. It is no exaggeration to say that mirin is an irreplaceable taste for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIf you are interested to add authentic Japanese taste in your cooking, consider mirin as a must-have condiment.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Liquor\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_03.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking around the Edo Period before replaced with sake.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin as liquor was actually derived from its own history.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking as a high-end sweet liquor that even women could enjoy before being replaced with Japanese sake at the end of the Edo Period (the 1800s).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, the taste of the mirin those days seemed not so sweet as today’s mirin. That is because there was no technique to create rice malt (rice koji), which become the reason behind the mirin’s sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe traditionally made hon mirin can still be enjoyed as a liquor, even after mirin used as a condiment and few other types of mirin established.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can find some bar or restaurant that serves hon mirin in Japan. For instance, a long-established bar in Kyoto serves hon mirin as a liquor to their customers. Proofing that hon mirin also delicious to enjoy as a liquor even now.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\n\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori (Japanese Grilled Chicken)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/shutterstock_579499555-2048x1365.jpg\" alt=\"Yakitori (Japanese Grilled Chicken) with mirin\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ cup Soy sauce\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e½ cup Water\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Rice vinegar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ tbsp Light brown sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Ginger, minced\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCombine the all the ingredients for seasonings.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHeat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eClose the lid and heat on low heat for 5 minutes to cook the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOnce baked, place it on a plate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBoil the seasoning ingredients on medium heat until the smell come out\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePut the yakitori to the frying pan.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKeep an eye on it as it is easy to burn at the end.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eServe on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJapanese Eggplant Recipe\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/Egg-plant-1024x680.jpg\" alt=\"Japanese Eggplant Recipe\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. It's time to challenges yourself and make your own \"Mugen Nasu\"!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3 or 4 Eggplant\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Vinegar (Optional)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOlive Oil\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNimono Sauce\/Stocks\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1½ tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Dashi\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Shoyu\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWash the Eggplants and cut it into half (vertically).\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eScore the skin of the eggplants. (Avoid cutting too deep!)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAdd 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhile cooking for eggplants, mix all the ingredients for Nimono sauce\/Stock together and put it aside.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCook the Nimono Sauce\/Stocks by pouring into the pan until it start boiling.\u003cbr\u003e\n            Then, cover with lid and simmer it with low heat for 8-10 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n    \u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-hon-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_01.jpg\" alt=\"Hon Mirin: The Real Deal Japanese Sweet Rice Wine\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n        \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin: The Real Deal Japanese Sweet Rice Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin is one type of mirin, which has the best quality of all.\u003cbr\u003e\n        Hon mirin not only can be used as a condiment,but it is also delicious to drink as a liquor.\u003cbr\u003e\n        What is the difference between hon mirin and other mirin?\u003cbr\u003e\n        We will discover thoroughly about hon mirin in this article, so please check it out!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/a\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMessage from Ogasawara Mirin Brewery - The Mirin Producers\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p008.jpg\" alt=\"Ogasawara Mirin Brewery\"\u003e\n                    \u003c\/div\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat we do in the Ogasawara Mirin Brewery - \"Isshi Soden\":\u003cbr\u003e\n                    1. Use only domestic rice as raw material\u003cbr\u003e\n                    2. Use the handmade koji\u003cbr\u003e\n                    3. Use the natural sedimentation process\u003cbr\u003e\n                    4. Any heating process is not performed because it is row mirin.\u003cbr\u003e\n                    Therefore, this product has a mellow flavor and sweetness. It is mirin that is delicious even if you drink it.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe support the \"Food Safety\" issue so that problems such as contamination of foreign matter and microbial contamination don't occur. We are also trying to make a manufacturing place that doesn't allow compromise, so we have refused any entry except for the brewer itself at the time of brewing.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is not the usual mirin you could find. First of all, we would like you to try to drink it a bit. While trying to drink it, please remember that we made the mirin with many hardships. The manufacturing process is considered to take irrational time and labor. It is manufactured by the Ogasawara method, which continues from the ancestors. Sometimes, the manufacturing process takes several days, so we have to sacrifice our sleep. Lastly, we are securing the domestically produced glutinous rice as our material in an optimum way. These are some difficulties we faced.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBut we will smile when we see the completion of the product. That's why we will make it again next year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e   \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e- The Representative of Ogasawara Mirin Brewery\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e    \n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThree years and five months have passed since the nuclear accident, and I have been using mirin aged for three years. But from this time, I chose Isshi Soden Mirin, which is aged four years using glutinous rice from Saga prefecture. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can taste delicious mirin from this! The pleasant scent came out of my nose, and the sweetness and umami that wasn't too lousy spread in my mouth. I used it to make noodle soup, but it was delicious with just the right amount of umami and sweetness. The simmered food is also finished with an elegant sweetness, and the shine is also lovely. I'm glad I bought it here. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's very delicious mirin and is lovely.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt arrived carefully so that it would not crack. I will use it habitually.\n            \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 20s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe mirin was so delicious! \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI wonder what I was using until now. If you use good seasonings, the taste of the ingredients will be enhanced with simple seasoning. It's a really delicious mirin. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eImportant Notes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e*The higher % of Mirin Extracts remaining after evaporating process will make the mirin more sweet and have more umami.\u003cbr\u003e\u003cbr\u003e\n    This mean that this product will have 45% or more remaining mirin extract after you use it in your cooking (cooking will evaporate the mirin extracts).\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n        \u003ctd\u003e600ml\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n        \u003ctd\u003e13.5% ~ 14.5%\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n        \u003ctd\u003eglutinous rice, rice koji, shochu\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003e% of Mirin Extracts Remaining After\u003c\/th\u003e\n        \u003ctd\u003e45% or more\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n        \u003ctd\u003eabout 1 year\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p003.jpg\" alt=\"Isshi Soden Mirin\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"小笠原味醂","offers":[{"title":"Default Title","offer_id":13212790194241,"sku":"56011139","price":1780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Isshi-Soden-Mirin.jpg?v=1642132617"},{"product_id":"sake_031","title":"KAWASHIMAYA Organic Brown Rice Shochu 1800ml｜Additive-free Shochu, For Drinking And Making Herb Extract｜Product of Kumamoto Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv div class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eOrganic Brown Rice Shochu Made In Kumamoto\u003c\/h2\u003e\n            \u003cp\u003e\n                Made in a brewery that preserves the traditional shochu brewing, surrounded by lush nature: A brown rice shochu, made from organic brown rice.\u003cbr\u003e\u003cbr\u003eThis is a tasty shochu that has been fully matured and completed by carefully preserving it in the brewery. Uses organic brown rice made with great care from Kuma, Kumamoto Prefecture and finished with handmade preparation by a skilled brewer.\u003cbr\u003e\u003cbr\u003eYou can enjoy the aroma of brown rice from the shochu. The aroma is clear and the taste is refreshing.\n            \u003c\/p\u003e\n\n            \u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_1800_01-b.jpg\" alt=\"玄米仕込焼酎\" width=\"100%\"\u003e\u003c\/div\u003e\n\n            \u003ch3 class=\"unityMain-b_h3d\" style=\"margin-top: 40px;\"\u003eLightweight Pet Bottle Packaging That Can Be Bundled With Other Products\u003c\/h3\u003e\n            \u003cp\u003e\n                We have prepared a pet bottle type shochu in response to the customer's request that the bottle is heavy and fragile.\u003cbr\u003e\u003cbr\u003eBecause it is less fragile, it is also possible to purchase it and bundle it  in the same package as other products.\u003cbr\u003e\u003cbr\u003eCustomers who use it to make herb or flower extracts should also consider this shochu.\n            \u003c\/p\u003e\n            \u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_1800_03-b.jpg\" alt=\"他の商品とも同梱可能な軽量ペットボトルタイプ\" width=\"100%\"\u003e\u003c\/div\u003e\n            \n            \u003ch3 class=\"unityMain-b_h3d\" style=\"margin-top: 40px;\"\u003eYou Can Make The Spout Larger By Removing The Cap\u003c\/h3\u003e\n            \u003cp\u003eIf you want to use the shochu to make herb extracts, you may want to pour shochu into the bowl all at once. In that case, if you turn the lid around and remove it, the spout will become larger and you can pour a lot of shochu.\u003c\/p\u003e\n            \u003cdiv class=\"prd_fullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_1800_04-b.jpg\" alt=\"キャップを外せば注ぎ口を大きくできます\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eIdeal For Making Medicinal Herb Extracts Such As Loquat Leaf Extract\u003c\/h2\u003e\n            \u003cp\u003e\n                Since brown rice grown by organic farming is used as a raw material, this shochu is also ideal to make extracts using medicinal herbs such as loquat leaves, Houttuynia cordata, Kumazasa, and others.\u003cbr\u003e\u003cbr\u003eYou can also use it to make lotion for your skin.\u003cbr\u003e\u003cbr\u003eHere is a tutorial on how to make loquat leaf extract with shochu. English subtitles available!\n            \u003c\/p\u003e\n\n            \u003cp class=\"youtube\"\u003e\u003ciframe width=\"100%\" height=\"414\" src=\"https:\/\/www.youtube.com\/embed\/h1CKvnULqW0\" frameborder=\"0\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n        \u003c\/section\u003e\n\n\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eOrganic Farming Method of A Long Established Sake Brewery\u003c\/h2\u003e\n            \u003cp\u003e\n                Since 1986, the sake brewery which has been commissioned to produce this shochu, has been making shochu using organically farmed rice as a raw material.\u003cbr\u003e\u003cbr\u003eThe organic certification system was launched in 2001. All contract farmers, including the rice fields where the ingredient for this shochu is acquired, are certified.\u003cbr\u003e\u003cbr\u003eIn addition, agricultural work such as rice planting and rice harvesting follows the lunar calendar, and the phases of the moon are observed. The rice is cultivated while adjusting to nature and environment.\n            \u003c\/p\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_1800_02-b.jpg\" width=\"100%\" alt=\"老舗酒蔵が取り組む有機農法\"\u003e\n        \u003c\/section\u003e\n\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eSake Brewing With Full Dedication To Raw Materials, Brewing, And Preservation\u003c\/h2\u003e\n            \u003cdiv class=\"zigzag\"\u003e\n                \u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-bottom: 25px;\"\u003e\n                    \u003cdiv class=\"zigzagTxt\"\u003e\n                        \u003ch3 class=\"unityMain-b_h3c\"\u003eThe Birth Of Kuma Shochu\u003c\/h3\u003e\n                        \u003cp\u003e\n                            The Kuma region of Kumamoto prefecture has been a place where rice cultivation has been flourishing for a long time due to its fertile soil. \u003cbr\u003e\u003cbr\u003eA famous Japanese writer, Ryotaro Shiba,  even describes the Kuma region as \"the oldest place for Yayoi-style rice cultivation\" in his book called Hisatsu no Michi.\u003cbr\u003e\u003cbr\u003e500 years ago, brewing technology was introduced from the continent to this area, and Kuma Shochu made from rice was born.\n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_06.jpg\" alt=\"ジグザグ1\" width=\"100%\"\u003e\u003c\/div\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"clearfix prd_zigzagRight\" style=\"margin-bottom: 25px;\"\u003e\n                    \u003cdiv class=\"zigzagTxt\"\u003e\n                        \u003ch3 class=\"unityMain-b_h3c\"\u003eKept Tradition Since The Establishment\u003c\/h3\u003e\n                        \u003cp\u003e\n                            This shochu is produced in a sake brewery with a tradition of more than 100 years, which was founded in Yunomae, Kuma-gun in 1897.  Since that time, the brewery owned their own rice fields and produced the shochu \"Miyako Tsuru\" (named after the tributary of the Kuma River, Miyako River), which was prepared with rice cultivated by the shochu maker.\u003cbr\u003e\u003cbr\u003eIn 115 years since then, the brewery have deepened their founding thoughts and are making shochu using \"organic Kuma rice\" as a raw material.\n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_03.jpg\" alt=\"ジグザグ1\" width=\"100%\"\u003e\u003c\/div\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-bottom: 25px;\"\u003e\n                    \u003cdiv class=\"zigzagTxt\"\u003e\n                        \u003ch3 class=\"unityMain-b_h3c\"\u003eRooted In Kuma Terroir\u003c\/h3\u003e\n                        \u003cp\u003e\n                            In wine, there is a concept of \"terroir\" = soil, topography, climate.\u003cbr\u003e\u003cbr\u003eSince its founding, we have been practicing the making of shochu with a mindset of “Kuma rice, Kuma water, Kuma people\" rooted in the Kuma's terroir. \u003cbr\u003e\u003cbr\u003eWe grow raw rice by the hands of the brewers and make shochu in the area.\n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_05.jpg\" alt=\"ジグザグ1\" width=\"100%\"\u003e\u003c\/div\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"clearfix prd_zigzagRight\" style=\"margin-bottom: 25px;\"\u003e\n                    \u003cdiv class=\"zigzagTxt\"\u003e\n                        \u003ch3 class=\"unityMain-b_h3c\"\u003eAlso Perfect To Enjoy With A Meal\u003c\/h3\u003e\n                        \u003cp\u003e\n                            This shochu uses only domestic raw ingredients with a production history. In addition, the brewing technique is traditional and done by a skilled brewer, so it has a very natural taste. It goes very well with food, and you won't get tired of enjoying it as it matches well with your meal.\u003cbr\u003e\u003cbr\u003eIt can be said that this sake has great potential to cope with the new and diversifying food culture every day.\n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_08.jpg\" alt=\"ジグザグ1\" width=\"100%\"\u003e\u003c\/div\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Shochu\u003c\/h3\u003e\n            \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/an-introduction-to-japanese-shochu\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/94916ff39704816295b6a4be5ec4b4c7_6243672a-4705-4f30-b430-d126eb663571_300x.jpg\" width=\"100%\" alt=\"Shochu Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                \u003cp\u003e\u003cspan\u003eAn Introduction To Japanese Shochu\u003c\/span\u003e\u003cbr\u003eMost non-Japanese would say that sake is the only traditional alcoholic beverage of Japan. But there are a lot of Japanese alcoholic drinks to taste and explore. Shochu is one of them. So, what's the difference between shochu and sake? What is shochu made of?\u003c\/p\u003e\n                \u003cbr\u003e\n                \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/sakurado.live\/blogs\/column\/an-introduction-to-japanese-shochu\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003cdiv class=\"zigzag\"\u003e\n                \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n                \u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n                    \u003cdiv class=\"zigzagTxt\"\u003e\n                        \u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                            \u003ctbody\u003e\n                                \u003ctr\u003e\n                                    \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                                    \u003ctd\u003eBrown Rice(From Kuma, Japan), Brown Rice Koji (Made From Rice From Kuma, Japan)\u003c\/td\u003e\n                                \u003c\/tr\u003e\n                                \u003ctr\u003e\n                                    \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                                    \u003ctd\u003e1800ml\u003c\/td\u003e\n                                \u003c\/tr\u003e\n                                \u003ctr\u003e\n                                    \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n                                    \u003ctd\u003e35%\u003c\/td\u003e\n                                \u003c\/tr\u003e\n                                \u003ctr\u003e\n                                    \u003cth scope=\"row\"\u003ePlace of Origin\u003c\/th\u003e\n                                    \u003ctd\u003eYunomae Town, Kuma District, Kumamoto Prefecture\u003c\/td\u003e\n                                \u003c\/tr\u003e\n                                \u003ctr\u003e\n                                    \u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n                                    \u003ctd\u003eKeep away from sunlight. Keep in a cool dry place\u003c\/td\u003e\n                                \u003c\/tr\u003e\n                            \u003c\/tbody\u003e\n                        \u003c\/table\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2560_1800_00_en.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41240533467305,"sku":"89432944","price":5489.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2560_1800_00_en.jpg?v=1632558968"},{"product_id":"wholesale-sake_032","title":"[Wholesale 1008pc] Kawashimaya Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eMirin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1008pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/sakurado.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500ml x 1008pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw materials\u003c\/th\u003e\n\u003ctd\u003eGlutinous Rice, Rice, Rice Koji, Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003eUnopened: 18 months after manufacture date. Opened: 3 months.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from direct sunlight, high temperature, and high humidity before and after opening.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003e550\u003c\/span\u003ekg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments. If you are interested in ordering wholesale mirin, please consult with our team via email.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_en_wholesale.jpg\" alt=\"Kawashimaya Mirin 500ml wholesale\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Kawashimaya Mirin 500ml\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 1008pc of \u003cb\u003e Kawashimaya Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJapanese Mirin for the Perfect Umami Flavor\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_04.jpg\" alt=\"Kawashimaya mirin wholesale\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMirin is the traditional Japanese seasoning that enhances the umami of dishes. This quality mirin is made from 100% Japanese domestic rice.\u003cbr\u003e\u003cbr\u003eFurthermore, it is made using the hon mirin manufacturing method, then added with salt to perfectly transform it into distinctively delicious seasoning for cooking.\u003cbr\u003e\u003cbr\u003eMirin is most delicious to use for glazes, marinades, sauces, dressings, soups, even for dessert making!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Use Mirin Deliciously\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wVLgVTTgql8?si=DKxTOsCAUXSYC1bX\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMirin is an essential condiment in Japanese and Asian cuisine. A little touch of authentic Mirin like this Kawashimaya Mirin will level up your dishes.\u003cbr\u003e\u003cbr\u003ePlease see our selected recipes using Mirin below.\u003c\/span\u003e\u003c\/p\u003e\n\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/tempura-sauce-recipe\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_tenpura-sauce_square-500x500.jpg\" alt=\"tempura sauce\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eTempura Sauce Recipe\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eTry making tempura sauce with just simple ingredients. This simple and quick recipe you can try at home anytime. Please use it as a reference when enjoying tempura.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/mirin-salad-dressing\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_dressing_square-500x500.jpg\" alt=\"mirin salad dressing\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eSalad Dressing with Mirin\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eFinding new recipes for salad dressing? This Japanese-style salad dressing recipe can be your new favorite. Get the unique umami taste for your salad by only using only 5 simple ingredients and only 3 minutes!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/chicken-teriyaki-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_teriyaki_chicken-e1668666061946-500x500.jpg\" alt=\"chicken teriyaki recipe\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eJapanese Chicken Teriyaki – The Home Cooking Style Recipe\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eChicken Teriyaki is a simple grilled dish with a glaze of soy sauce, mirin, and sugar. Sometimes also with cooking sake to add more flavor. This time, we will share our favorite Chicken Teriyaki Recipe from one of our home chef Japanese staff. Feel the complex umami enough to get a second bowl of rice!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy Add Mirin To Your Dishes?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_02.jpg\" alt=\"Use mirin to your dishes\"\u003e\u003c\/div\u003e\n\u003ch3\u003eAdds Sweetness\u003c\/h3\u003e\n\u003cp\u003eMirin is known to add a natural sweetness and umami to savory and sweet dishes.\u003c\/p\u003e\n\u003ch3\u003eThickens And Glaze\u003c\/h3\u003e\n\u003cp\u003eMirin can add the glaze unique to teriyaki chicken. It’s also great to slightly thickens sauces.\u003c\/p\u003e\n\u003ch3\u003eMask Food Odor\u003c\/h3\u003e\n\u003cp\u003eThe sweet aromatic fragrance of mirin is great to mask unwanted odor when cooking with meat or fish.\u003c\/p\u003e\n\u003ch3\u003ePreserve Ingredient\u003c\/h3\u003e\n\u003cp\u003eMirin prevents boiled ingredients like potatoes or fish from breaking apart and preserves the shape.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eJapanese Mirin Manufacturing Process\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_01.jpg\" alt=\"mirin manufacturing 1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eSteaming and Preparations\u003c\/h3\u003e\n\u003cp\u003eThe preparation of chosen raw materials by steaming the glutinous rice and rice koji production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_02.jpg\" alt=\"mirin manufacturing 2\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eFerment the Mirin Moromi\u003c\/h3\u003e\n\u003cp\u003eThe saccharification process is naturally performed during this process, making the mirin sweet and mellow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_03.jpg\" alt=\"mirin manufacturing 3\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eSqueezing And Preservation\u003c\/h3\u003e\n\u003cp\u003eThe raw mirin and mirin lees are squeezed into delicious mirin seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_04.jpg\" alt=\"mirin manufacturing 4\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eFiltering and Finish\u003c\/h3\u003e\n\u003cp\u003eThorough checking is conducted even in this final process to secure quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Mirin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_01.jpg\" alt=\"Mirin sweet cooking wine\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDoes it have alcohol content?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYes. The alcohol content is 13.5%-14.4%. To blow off the alcohol, you can heat the mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the ingredients?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGlutinous Rice, Rice, Rice Koji, Sea Salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy salt is added?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSea salt is added to reduce its alcohol content as seasoning. The taste is still authentic, still having mellow, sweetness traits of genuine mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIs it drinkable as a liquor?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNo. The mirin is added with sea salt. Therefore, only suitable for cooking seasoning and making desserts that require mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to store mirin?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, high temperature, and high humidity before and after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":44719462744302,"sku":"167555800-1008pc","price":740880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3012_500_en_wholesale_9aa51d4d-0921-4c1f-a8fe-d4abec9ac471.jpg?v=1718291803"},{"product_id":"mirin_01","title":"Kawashimaya Brown Rice Koji Hon Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003eRare \"Hon Mirin\" Brewed with Brown Rice Koji\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_300_01.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eEnjoy the Old-Fashioned Brown Rice Hon Mirin, the true mirin (Hon Mirin) brewed using \"Brown Rice Koji\" (malted brown rice).\u003cbr\u003e\u003cbr\u003e\n            Generally, the rice koji used for \"Hon Mirin\" is made from white rice at most breweries; seeing mirin made from brown rice is extremely rare. This is because turning brown rice into koji is a very difficult process. The hard bran layer of brown rice contains elements that hinder the koji mold from breaking down starch and proteins, so skilled techniques and effort are required to successfully create the koji.\u003cbr\u003e\u003cbr\u003e\n            For this artisan product, we dared to take on this difficult process and carefully brewed it using rice koji derived from brown rice. It is an extremely rare Hon Mirin that maximizes the potential inherent in brown rice. This time-consuming effort is the secret to the depth of its flavor.\u003cbr\u003e\u003cbr\u003e\n         Please enjoy our rare gem product \"Old-Fashioned Brown Rice Hon Mirin,\"\u003cbr\u003e\u003cb\u003e\u003cspan class=\"red\"\u003ebrewed using 100% Japanese Brown Rice, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch2\u003eRich Flavor Created by Double the Amount of Brown Rice Koji\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_02.jpg\" alt=\"Brown Rice Mirin\"\u003e\n        \u003c\/div\u003e\n\u003cp\u003eThe decisive difference in the taste of Old-Fashioned Brown Rice Hon Mirin lies in the amount of brown rice koji used in brewing.\u003c\/p\u003e\n\u003cp\u003eCompared to standard Hon Mirin production methods, \u003cb\u003e\u003cspan class=\"red\"\u003ethis product luxuriously uses double the normal amount of brown rice koji.\u003c\/span\u003e\u003c\/b\u003e This is done to maximize the work of the natural enzymes in the koji. By increasing the amount of koji, the breakdown of the glutinous rice's starch and protein is accelerated, resulting in a mirin characterized by deep richness and natural sweetness.\u003c\/p\u003e\n        \u003cp\u003eThe concentrated umami components obtained from the double portion of brown rice koji can withstand long-term aging, rounding out the flavor. This production method supports the powerful quality of this mirin, which enhances the taste of ingredients.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch2\u003eIntense Umami and Body, Completely Different from Mass-Market Products\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_03.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eBrown rice possesses abundant minerals and dietary fiber not found in white rice, as well as aromatic notes and powerful umami components stored in the outer skin (bran).\u003cbr\u003e\u003cbr\u003e\n            By slowly drawing out these brown rice components using the power of koji, aging it for a long period, and doubling the amount of koji used, we have finished with a brown rice mirin that has strong umami, body, and natural sweetness completely different from products found in supermarkets.\n        \u003c\/p\u003e\n        \n        \u003ch3\u003eRich Umami and Body\u003c\/h3\u003e\n        \u003cp\u003eThe double amount of brown rice koji promotes the breakdown of starch and protein in the glutinous rice, generating more amino acids and giving depth to the taste. If used in simmered dishes or teriyaki, it adds a significantly deep richness to the entire dish without spoiling the natural flavor of the ingredients.\n        \u003c\/p\u003e\n        \u003ch3\u003eMellow Sweetness\u003c\/h3\u003e\n        \u003cp\u003eIt is not a monotone sweetness like sugar, but a complex, elegant, and deep sweetness born from the breakdown of brown rice starch. Of course, no sugars or additives have been added.\u003c\/p\u003e\n        \u003ch3\u003ePlease Experience the Difference\u003c\/h3\u003e\n        \u003cp\u003eBefore using it in your cooking, please try tasting and comparing it with a commercial product. You will be surprised by the rich taste, body, and aroma. This is a mirin we recommend with confidence, capable of elevating your usual recipes to the next level.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch2\u003e160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_04.jpg\" alt=\"Kankyo Shuzo President Yosuke Yamada\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe history of Hon Mirin making is ancient. Kankyo Shuzo, located in Kanie Town, Aichi Prefecture, has been protecting the tradition of mirin making for over 160 years since its founding in 1862 (Bunkyu Year 2). In this region, blessed with water transport and a production area of glutinous rice suitable for mirin brewing, Kankyo Shuzo passes on the traditional method of \"Old-Fashioned Hon Mirin\" to the present day.\u003c\/p\u003e\n        \u003ch3\u003e1. A Process That Spares No Effort, Just Like in the Old Days\u003c\/h3\u003e\n        \u003cp\u003eOld-Fashioned Brown Rice Hon Mirin follows the production methods from an era when sugar was precious. The \"Moromi\" (mash)—a mixture of glutinous rice, rice koji, and shochu—is brewed carefully over time. As the glutinous rice and rice koji slowly melt together, natural amino acids derived from the rice are generated in abundance. These amino acids are the source of the brown rice mirin's deep umami and body.\u003c\/p\u003e\n        \u003ch3\u003e2. Mellow Sweetness Nurtured by Long-Term Aging\u003c\/h3\u003e\n        \u003cp\u003eThe prepared mash spends a long time maturing in the brewery warehouse. By extending the aging period, the \"sharp edges\" of the mirin are smoothed out, and the sweetness becomes extremely mellow. This process of \"taking time\" creates a unique, complex, and elegant sweetness, giving it value as a \"drinkable mirin\" that tastes delicious even straight.\u003c\/p\u003e\n        \u003ch3\u003e3. Unwavering Pursuit of Quality\u003c\/h3\u003e\n        \u003cp\u003eKankyo Shuzo uses carefully selected high-quality local rice (glutinous rice). While protecting traditional brewing techniques, they have also been quick to improve quality to match the times. In 1999, they became the first sake and mirin manufacturer in Japan to obtain organic factory certification, maintaining an unwavering commitment to safety and quality.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch2\u003eThe Secret to Deliciousness is the Inherited Traditional Method\u003c\/h2\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_05.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e1. Processing Glutinous Rice\u003c\/h3\u003e\n                    \u003cp\u003eDomestic glutinous rice is carefully washed and steamed to prepare \"Steamed Glutinous Rice.\" Kankyo Shuzo mainly uses glutinous rice from local Aichi Prefecture, which has large grains and stickiness. This is said to be the secret to producing mirin with strong sweetness.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv class=\"col2_r\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_06.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e2. Manufacturing Rice Koji\u003c\/h3\u003e\n                    \u003cp\u003eDomestic rice is washed and steamed, and seed koji (koji starter) is added to produce \"Brown Rice Koji.\"\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_07.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e3. Manufacturing Otsu-rui Shochu\u003c\/h3\u003e\n                    \u003cp\u003eOtsu-rui Shochu (authentic distilled spirit), an important component of mirin, is manufactured by distilling brown rice, mirin lees, and rice after washing and steaming. This method has been inherited from the era when sugar was precious.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv class=\"col2_r\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_08.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e4. Preparing the Moromi (Mash)\u003c\/h3\u003e\n                    \u003cp\u003e\"Steamed glutinous rice,\" \"Rice Koji,\" and the manufactured \"Shochu\" are carefully mixed to prepare the \"Moromi\" (mash). Through this mixture, the glutinous rice and rice koji interact, and the rich flavor and amino acids unique to mirin begin to form.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_09.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e5. Saccharification, Refining\/Filtration, and Pressing\u003c\/h3\u003e\n                    \u003cp class=\"mb-0\"\u003eThe mash, which has completed saccharification (conversion to sugar), is first subjected to refining filtration and then pressed. Through this pressing process, the liquid component of mirin is extracted, and \"Kasu\" (Sake lees) is obtained as a byproduct.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv\u003e\n                \u003ch3\u003e6. Storage and Racking (Aging)\u003c\/h3\u003e\n                \u003cp\u003eThe extracted mirin is slowly aged in storage tanks. Through the aging period, the sweetness becomes more mellow, and the depth is said to increase. After storage, sediment\/impurities are removed to increase the clarity of the mirin.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv\u003e\n                \u003ch3\u003e7. Pasteurization (Hi-ire)\u003c\/h3\u003e\n                \u003cp\u003eThe mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_r\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_10.jpg\" alt=\"Mirin production process\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch3\u003e8. Bottling\u003c\/h3\u003e\n                    \u003cp\u003eAfter finishing all processes, the sterilized mirin is filled into containers as a product and shipped as \"Old-Fashioned Hon Mirin.\" If unopened, it has a quality guarantee period of 18 months when stored in a cool, dark place.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eBrown Rice Koji is Packed with Healthy Nutrients\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_11.jpg\" alt=\"brown rice koji\"\u003e\n        \u003c\/div\u003e\n        \u003ch3\u003eHigh Nutritional Value\u003c\/h3\u003e\n        \u003cp\u003eBecause it uses brown rice as a raw material, it contains a good balance of nutrients derived from brown rice, such as Vitamin E, B-complex vitamins, and minerals (magnesium, iron, zinc, etc.).\u003cbr\u003e\n            These nutrients are known as components that support daily health maintenance.\u003c\/p\u003e\n        \u003ch3\u003eAbundant Dietary Fiber\u003c\/h3\u003e\n        \u003cp\u003eBrown rice koji contains dietary fiber.\u003cbr\u003e\n            Dietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment.\u003c\/p\u003e\n        \u003ch3\u003eFor Building a Vibrant Body\u003c\/h3\u003e\n        \u003cp\u003eIt contains components found in brown rice such as gamma-oryzanol and phytic acid.\u003cbr\u003e\n            It also contains components considered useful for maintaining health, such as ferulic acid, allowing you to improve the quality of your diet for building a vibrant, energetic body.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003cdiv class=\"frame_bd\"\u003e\n            \u003ch2\u003eUse Our Special Brown Rice Hon Mirin in Daily Cooking\u003c\/h2\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_12.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003eWhile it is excellent as a basic seasoning for Japanese cuisine, its rich aroma and clean sweetness can be used in various genres of cooking.\u003c\/p\u003e\n\n            \u003ch3\u003eAdd Mild Sweetness to Substitute Sugar\u003c\/h3\u003e\n            \u003cp\u003eOld-Fashioned Brown Rice Hon Mirin adds a mild and natural sweetness to dishes, enhancing the deliciousness of ingredients and recipes. By using Old-Fashioned Brown Rice Hon Mirin instead of sugar, the depth of the dish is significantly increased.\n            \u003c\/p\u003e\n\n            \u003ch3\u003eTo Mask Odors of Ingredients\u003c\/h3\u003e\n            \u003cp\u003eThe alcohol contained in Old-Fashioned Brown Rice Hon Mirin works to soften the odors of ingredients as it evaporates during heating. By using it in dishes with strong-smelling meat or fish, you can bring out the deliciousness of the ingredients.\u003c\/p\u003e\n\n            \u003ch3\u003eTo Prevent Crumbling\u003c\/h3\u003e\n            \u003cp\u003eThe alcohol and sugars from the rice contained in Old-Fashioned Brown Rice Hon Mirin work to prevent ingredients from crumbling while simmering. Adding it when using ingredients that easily fall apart, such as potatoes or fish, prevents them from breaking up.\u003c\/p\u003e\n\n            \u003ch3\u003eFor Glaze and Sheen (Teri and Tsuya)\u003c\/h3\u003e\n            \u003cp\u003eAdding Old-Fashioned Brown Rice Hon Mirin to your cooking creates a glaze and sheen produced by the sugars in the rice. The visual appeal, which stimulates appetite as much as the taste, makes the dish even more delicious. Mostly delicious for teriyaki, grilled foods, etc.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eRecipes Using Brown Rice Hon Mirin\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eChicken Teriyaki\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_13.jpg\" alt=\"Chicken Teriyaki\"\u003e\n            \u003c\/div\u003e\n            \u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eChicken thigh: 300g (10.5oz)\u003c\/li\u003e\n                \u003cli\u003eSoy sauce: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n                \u003cli\u003eTraditional Brown Rice Hon Mirin: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n                \u003cli\u003eCooking sake: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n                \u003cli\u003eSugar: 1\/2 tbsp\u003c\/li\u003e\n                \u003cli\u003ePotato starch: As needed\u003c\/li\u003e\n                \u003cli\u003eSalt: A pinch\u003c\/li\u003e\n                \u003cli\u003ePepper: A pinch\u003c\/li\u003e\n                \u003cli\u003eOil: 2 tbsp\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eRemove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch.\u003c\/li\u003e\n                \u003cli\u003eAdd oil to a frying pan and place the chicken skin-side down while the pan is still cold. Fry over medium heat until the skin is crispy.\u003c\/li\u003e\n                \u003cli\u003eFlip over and fry further until the chicken is about 80% cooked through.\u003c\/li\u003e\n                \u003cli\u003eAdd the sauce mixture (Soy sauce, Traditional Brown Rice Hon Mirin, cooking sake, and sugar) to the pan and simmer over medium heat. Simmer until the sauce thickens and coat the chicken thoroughly.\u003c\/li\u003e\n                \u003cli\u003eRemove the chicken, pour the remaining sauce from the pan over it, and serve.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eCrispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Mirin\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_14.jpg\" alt=\"Crispy Candied Sweet Potato using Brown Rice Mirin\"\u003e\n            \u003c\/div\u003e\n            \u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eSweet potato (Medium): 1\u003c\/li\u003e\n                \u003cli\u003eTraditional Brown Rice Hon Mirin: 2 tbsp\u003c\/li\u003e\n                \u003cli\u003eHoney: 2 tbsp\u003c\/li\u003e\n                \u003cli\u003eSoy sauce: 1 tsp\u003c\/li\u003e\n                \u003cli\u003eSesame seeds: To taste\u003c\/li\u003e\n                \u003cli\u003eOil (for frying): As needed\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eWash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes.\u003c\/li\u003e\n                \u003cli\u003ePut oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes.\u003c\/li\u003e\n                \u003cli\u003eRemove the sweet potatoes and heat the oil up to 180°C (356°F).\u003c\/li\u003e\n                \u003cli\u003eReturn the sweet potatoes to the oil and fry until the surface is crispy, then remove.\u003c\/li\u003e\n                \u003cli\u003eIn a separate pot, add Traditional Brown Rice Hon Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce.\u003c\/li\u003e\n                \u003cli\u003eTurn off the heat, add the fried sweet potatoes, and toss to coat.\u003c\/li\u003e\n                \u003cli\u003eSprinkle with sesame seeds if desired, and serve.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXqa\"\u003e\n        \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQ\u0026amp;A About Old-Fashioned Brown Rice Hon Mirin\u003c\/h3\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eDoes it contain alcohol?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes. The alcohol content is 14.1%.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat are the raw ingredients?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eGlutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed).\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan I drink it as alcohol?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThe recommended usage is as a seasoning.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eHow should I store the mirin?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003ePlease store it at room temperature. If placed in a cold location, white sugar crystals may form at the bottom. Please warm it with hot water to dissolve them before use.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n    \u003c\/section\u003e\n\n  \u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                            \u003ctd\u003eOld-Fashioned Brown Rice Koji Hon Mirin\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eClassification\u003c\/th\u003e\n                            \u003ctd\u003eHon Mirin (True Mirin)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n                            \u003ctd\u003e500ml\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eGlutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n                            \u003ctd\u003e14.1%\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                            \u003ctd\u003eStore in a cool, dark place\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_TOP_en.png\" alt=\"TOP Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47298441740526,"sku":"188681153","price":1230.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Shopify.png?v=1764645879"},{"product_id":"wholesale-mirin_034","title":"[Wholesale 1008pc] Kawashimaya Brown Rice Koji Mirin with Sea Salt 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eBrown Rice Koji Mirin with Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1008pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/sakurado.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e500ml x 1008pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eGross Weight\u003c\/th\u003e\n\u003ctd\u003e550kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eGlutinous Rice, Rice, Brown Rice Koji, Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n\u003ctd\u003e14.1%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore in a cool, dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_500_en_TOP_wholesale.jpg\" alt=\"TOP Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Kawashimaya Brown Rice Mirin 500ml\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 1008pc of \u003cb\u003eKawashimaya Brown Rice Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan\u003c\/b\u003e. \u003ca href=\"https:\/\/sakurado.live\/products\/mirin_02\"\u003eClick here to see the singular item variant.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take 1 month or more to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\u003cvideo playsinline=\"\" muted=\"\" loop=\"loop\" autoplay=\"autoplay\" controls=\"controls\" height=\"auto\" width=\"100%\"\u003e\n  \u003csource type=\"video\/mp4\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/39b8a2d7eade4d6298de7716d2576aab.mp4\"\u003e\u003c\/video\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRare Mirin Brewed with Brown Rice Koji\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_300_01.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eIntroducing Brown Rice Koji Mirin with Salt, a rare mirin brewed using \"Brown Rice Koji\" (malted brown rice).\u003cbr\u003e\u003cbr\u003eGenerally, the rice koji used for Mirin is made from white rice at most breweries; seeing mirin made from brown rice is extremely rare. This is because turning brown rice into koji is a very difficult process. The hard bran layer of brown rice contains elements that hinder the koji mold from breaking down starch and proteins, so skilled techniques and effort are required to successfully create the koji.\u003cbr\u003e\u003cbr\u003eFor this artisan product, we dared to take on this difficult process and carefully brewed it using rice koji derived from brown rice. This particular mirin is manufactured using the Mirin traditional method that maximizes the potential inherent in brown rice. You will get to enjoy the full-bodied, rich flavor because the product is made using the traditional, time-consuming effort.\u003cbr\u003e\u003cbr\u003e\"Brown Rice Koji Mirin with Salt\" \u003cb\u003e\u003cspan class=\"red\"\u003ebrewed using 100% Japanese Brown Rice, Added with Sea Salt, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives.\u003c\/span\u003e\u003c\/b\u003e Please use it as a versatile cooking seasoning for sweet or savory dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRich Flavor Created by Double the Amount of Brown Rice Koji\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_02.jpg\" alt=\"Brown Rice Mirin\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe decisive difference in the taste of Brown Rice Koji Mirin with Salt lies in the amount of brown rice koji used in brewing.\u003c\/p\u003e\n\u003cp\u003eCompared to standard Mirin production methods, \u003cb\u003e\u003cspan class=\"red\"\u003ethis product luxuriously uses double the normal amount of brown rice koji.\u003c\/span\u003e\u003c\/b\u003e This is done to maximize the work of the natural enzymes in the koji. By increasing the amount of koji, the breakdown of the glutinous rice's starch and protein is accelerated, resulting in a mirin characterized by deep richness and natural sweetness.\u003c\/p\u003e\n\u003cp\u003eThe concentrated umami components obtained from the double portion of brown rice koji can withstand long-term aging, rounding out the flavor. This production method supports the powerful quality of this mirin, which enhances the taste of ingredients.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIntense Umami and Body, Completely Different from Mass-Market Products\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_03.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eBrown rice possesses abundant minerals and dietary fiber not found in white rice, as well as aromatic notes and powerful umami components stored in the outer skin (bran).\u003cbr\u003e\u003cbr\u003eBy slowly drawing out these brown rice components using the power of koji, aging it for a long period, and doubling the amount of koji used, we have finished with a brown rice mirin that has strong umami, body, and natural sweetness completely different from products found in supermarkets.\u003c\/p\u003e\n\u003ch3\u003eRich Umami and Body\u003c\/h3\u003e\n\u003cp\u003eThe double amount of brown rice koji promotes the breakdown of starch and protein in the glutinous rice, generating more amino acids and giving depth to the taste. If used in simmered dishes or teriyaki, it adds a significantly deep richness to the entire dish without spoiling the natural flavor of the ingredients.\u003c\/p\u003e\n\u003ch3\u003eMellow Sweetness\u003c\/h3\u003e\n\u003cp\u003eIt is not a monotone sweetness like sugar, but a complex, elegant, and deep sweetness born from the breakdown of brown rice starch. Of course, no sugars or additives have been added.\u003c\/p\u003e\n\u003ch3\u003ePlease Experience the Difference\u003c\/h3\u003e\n\u003cp\u003eBefore using it in your cooking, please try tasting and comparing it with a commercial product. You will be surprised by the rich taste, body, and aroma. This is a mirin we recommend with confidence, capable of elevating your usual recipes to the next level.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_04.jpg\" alt=\"Kankyo Shuzo President Yosuke Yamada\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe history of Mirin making is ancient. Kankyo Shuzo, located in Kanie Town, Aichi Prefecture, has been protecting the tradition of mirin making for over 160 years since its founding in 1862 (Bunkyu Year 2). In this region, blessed with water transport and a production area of glutinous rice suitable for mirin brewing, Kankyo Shuzo passes on the traditional method of \"Brown Rice Koji Mirin with Salt\" to the present day.\u003c\/p\u003e\n\u003ch3\u003e1. A Process That Spares No Effort, Just Like in the Old Days\u003c\/h3\u003e\n\u003cp\u003eBrown Rice Koji Mirin with Salt follows the production methods from an era when sugar was precious. The \"Moromi\" (mash)—a mixture of glutinous rice, rice koji, and shochu—is brewed carefully over time. As the glutinous rice and rice koji slowly melt together, natural amino acids derived from the rice are generated in abundance. These amino acids are the source of the brown rice mirin's deep umami and body.\u003c\/p\u003e\n\u003ch3\u003e2. Mellow Sweetness Nurtured by Long-Term Aging\u003c\/h3\u003e\n\u003cp\u003eThe prepared mash spends a long time maturing in the brewery warehouse. By extending the aging period, the \"sharp edges\" of the mirin are smoothed out, and the sweetness becomes extremely mellow. This process of \"taking time\" creates a unique, complex, and elegant sweetness, giving it value as a \"drinkable mirin\" that tastes delicious even straight.\u003c\/p\u003e\n\u003ch3\u003e3. Unwavering Pursuit of Quality\u003c\/h3\u003e\n\u003cp\u003eKankyo Shuzo uses carefully selected high-quality local rice (glutinous rice). While protecting traditional brewing techniques, they have also been quick to improve quality to match the times. In 1999, they became the first sake and mirin manufacturer in Japan to obtain organic factory certification, maintaining an unwavering commitment to safety and quality.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Secret to Deliciousness is the Inherited Traditional Method\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_05.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e1. Processing Glutinous Rice\u003c\/h3\u003e\n\u003cp\u003eDomestic glutinous rice is carefully washed and steamed to prepare \"Steamed Glutinous Rice.\" Kankyo Shuzo mainly uses glutinous rice from local Aichi Prefecture, which has large grains and stickiness. This is said to be the secret to producing mirin with strong sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_06.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e2. Manufacturing Rice Koji\u003c\/h3\u003e\n\u003cp\u003eDomestic rice is washed and steamed, and seed koji (koji starter) is added to produce \"Brown Rice Koji.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_07.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e3. Manufacturing Otsu-rui Shochu\u003c\/h3\u003e\n\u003cp\u003eOtsu-rui Shochu (authentic distilled spirit), an important component of mirin, is manufactured by distilling brown rice, mirin lees, and rice after washing and steaming. This method has been inherited from the era when sugar was precious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_08.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e4. Preparing the Moromi (Mash)\u003c\/h3\u003e\n\u003cp\u003e\"Steamed glutinous rice,\" \"Rice Koji,\" and the manufactured \"Shochu\" are carefully mixed to prepare the \"Moromi\" (mash). Through this mixture, the glutinous rice and rice koji interact, and the rich flavor and amino acids unique to mirin begin to form.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_09.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e5. Saccharification, Refining\/Filtration, and Pressing\u003c\/h3\u003e\n\u003cp class=\"mb-0\"\u003eThe mash, which has completed saccharification (conversion to sugar), is first subjected to refining filtration and then pressed. Through this pressing process, the liquid component of mirin is extracted, and \"Kasu\" (Sake lees) is obtained as a byproduct.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e6. Storage and Racking (Aging)\u003c\/h3\u003e\n\u003cp\u003eThe extracted mirin is slowly aged in storage tanks. Through the aging period, the sweetness becomes more mellow, and the depth is said to increase. After storage, sediment\/impurities are removed to increase the clarity of the mirin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e7. Pasteurization (Hi-ire)\u003c\/h3\u003e\n\u003cp\u003eThe mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_10.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e8. Bottling\u003c\/h3\u003e\n\u003cp\u003eAfter finishing all processes, the sterilized mirin is filled into containers as a product and shipped as \"Brown Rice Koji Mirin with Salt.\" If unopened, it has a quality guarantee period of 18 months when stored in a cool, dark place.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eBrown Rice Koji is Packed with Healthy Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_11.jpg\" alt=\"brown rice koji\"\u003e\u003c\/div\u003e\n\u003ch3\u003eHigh Nutritional Value\u003c\/h3\u003e\n\u003cp\u003eBecause it uses brown rice as a raw material, it contains a good balance of nutrients derived from brown rice, such as Vitamin E, B-complex vitamins, and minerals (magnesium, iron, zinc, etc.).\u003cbr\u003eThese nutrients are known as components that support daily health maintenance.\u003c\/p\u003e\n\u003ch3\u003eAbundant Dietary Fiber\u003c\/h3\u003e\n\u003cp\u003eBrown rice koji contains dietary fiber.\u003cbr\u003eDietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment.\u003c\/p\u003e\n\u003ch3\u003eFor Building a Vibrant Body\u003c\/h3\u003e\n\u003cp\u003eIt contains components found in brown rice such as gamma-oryzanol and phytic acid.\u003cbr\u003eIt also contains components considered useful for maintaining health, such as ferulic acid, allowing you to improve the quality of your diet for building a vibrant, energetic body.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch2\u003eUse Our Special Brown Rice Koji Mirin with Salt in Daily Cooking\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_12.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhile it is excellent as a basic seasoning for Japanese cuisine, its rich aroma and clean sweetness can be used in various genres of cooking.\u003c\/p\u003e\n\u003ch3\u003eAdd Mild Sweetness to Substitute Sugar\u003c\/h3\u003e\n\u003cp\u003eBrown Rice Koji Mirin with Salt adds a mild and natural sweetness to dishes, enhancing the deliciousness of ingredients and recipes. By using Brown Rice Koji Mirin with Salt instead of sugar, the depth of the dish is significantly increased.\u003c\/p\u003e\n\u003ch3\u003eTo Mask Odors of Ingredients\u003c\/h3\u003e\n\u003cp\u003eThe alcohol contained in Brown Rice Koji Mirin with Salt works to soften the odors of ingredients as it evaporates during heating. By using it in dishes with strong-smelling meat or fish, you can bring out the deliciousness of the ingredients.\u003c\/p\u003e\n\u003ch3\u003eTo Prevent Crumbling\u003c\/h3\u003e\n\u003cp\u003eThe alcohol and sugars from the rice contained in Brown Rice Koji Mirin with Salt work to prevent ingredients from crumbling while simmering. Adding it when using ingredients that easily fall apart, such as potatoes or fish, prevents them from breaking up.\u003c\/p\u003e\n\u003ch3\u003eFor Glaze and Sheen (Teri and Tsuya)\u003c\/h3\u003e\n\u003cp\u003eAdding Brown Rice Koji Mirin with Salt to your cooking creates a glaze and sheen produced by the sugars in the rice. The visual appeal, which stimulates appetite as much as the taste, makes the dish even more delicious. Mostly delicious for teriyaki, grilled foods, etc.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eDelicious Recipes with Brown Rice Koji Mirin\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eChicken Teriyaki\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_13.jpg\" alt=\"Chicken Teriyaki\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eChicken thigh: 300g (10.5oz)\u003c\/li\u003e\n\u003cli\u003eSoy sauce: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eBrown Rice Koji Mirin: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eCooking sake: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eSugar: 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003ePotato starch: As needed\u003c\/li\u003e\n\u003cli\u003eSalt: A pinch\u003c\/li\u003e\n\u003cli\u003ePepper: A pinch\u003c\/li\u003e\n\u003cli\u003eOil: 2 tbsp\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch.\u003c\/li\u003e\n\u003cli\u003eAdd oil to a frying pan and place the chicken skin-side down while the pan is still cold. Fry over medium heat until the skin is crispy.\u003c\/li\u003e\n\u003cli\u003eFlip over and fry further until the chicken is about 80% cooked through.\u003c\/li\u003e\n\u003cli\u003eAdd the sauce mixture (Soy sauce, Brown Rice Koji Mirin, cooking sake, and sugar) to the pan and simmer over medium heat. Simmer until the sauce thickens and coat the chicken thoroughly.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken, pour the remaining sauce from the pan over it, and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eCrispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Koji Mirin\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_14.jpg\" alt=\"Crispy Candied Sweet Potato using Brown Rice Mirin\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSweet potato (Medium): 1\u003c\/li\u003e\n\u003cli\u003eBrown Rice Koji Mirin: 2 tbsp\u003c\/li\u003e\n\u003cli\u003eHoney: 2 tbsp\u003c\/li\u003e\n\u003cli\u003eSoy sauce: 1 tsp\u003c\/li\u003e\n\u003cli\u003eSesame seeds: To taste\u003c\/li\u003e\n\u003cli\u003eOil (for frying): As needed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePut oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove the sweet potatoes and heat the oil up to 180°C (356°F).\u003c\/li\u003e\n\u003cli\u003eReturn the sweet potatoes to the oil and fry until the surface is crispy, then remove.\u003c\/li\u003e\n\u003cli\u003eIn a separate pot, add Brown Rice Koji Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat, add the fried sweet potatoes, and toss to coat.\u003c\/li\u003e\n\u003cli\u003eSprinkle with sesame seeds if desired, and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A About Brown Rice Koji Mirin with Salt\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain alcohol?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eYes. The alcohol content is 14.1%.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is the difference between this one and the Hon-Mirin version?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt has the same base ingredients and traditional manufacturing method as the Hon-Mirin version, but at the end of the process, less than 2% salt is added to classify this product as a seasoning. The PET packaging is also safer and more durable for international shipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan I drink it as alcohol?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eThe recommended usage is as a seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow should I store the mirin?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003ePlease store it at room temperature. If placed in a cold location, white sugar crystals may form at the bottom. Please warm it with hot water to dissolve them before use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47417430016238,"sku":"188691759-1008pc","price":930384.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/BrownRiceMirinWholesale-01.jpg?v=1765714615"}],"url":"https:\/\/sakurado.live\/ja\/collections\/sake-cooking-sake.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}