{"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","url":"https:\/\/sakurado.live\/products\/mirin_01","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}