Kawashimaya Brown Rice Koji Hon Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan

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Rare "Hon Mirin" Brewed with Brown Rice Koji Enjoy the Old-Fashioned Brown Rice Hon Mirin, the true mirin (Hon Mirin) brewed using "Brown Rice Koji" (malted brown rice). 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. 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. Please enjoy our rare gem product "Old-Fashioned Brown Rice Hon Mirin,"brewed using 100% Japanese Brown Rice, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives. Rich Flavor Created by Double the Amount of Brown Rice Koji The decisive difference in the taste of Old-Fashioned Brown Rice Hon Mirin lies in the amount of brown rice koji used in brewing. Compared to standard Hon Mirin production methods, this product luxuriously uses double the normal amount of brown rice koji. 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. The 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. Intense Umami and Body, Completely Different from Mass-Market Products Brown 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). 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. Rich Umami and Body The 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. Mellow Sweetness It 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. Please Experience the Difference Before 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. 160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment The 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. 1. A Process That Spares No Effort, Just Like in the Old Days Old-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. 2. Mellow Sweetness Nurtured by Long-Term Aging The 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. 3. Unwavering Pursuit of Quality Kankyo 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. The Secret to Deliciousness is the Inherited Traditional Method 1. Processing Glutinous Rice Domestic 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. 2. Manufacturing Rice Koji Domestic rice is washed and steamed, and seed koji (koji starter) is added to produce "Brown Rice Koji." 3. Manufacturing Otsu-rui Shochu Otsu-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. 4. Preparing the Moromi (Mash) "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. 5. Saccharification, Refining/Filtration, and Pressing The 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. 6. Storage and Racking (Aging) The 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. 7. Pasteurization (Hi-ire) The mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality. 8. Bottling After 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. Brown Rice Koji is Packed with Healthy Nutrients High Nutritional Value Because 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.). These nutrients are known as components that support daily health maintenance. Abundant Dietary Fiber Brown rice koji contains dietary fiber. Dietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment. For Building a Vibrant Body It contains components found in brown rice such as gamma-oryzanol and phytic acid. 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. Use Our Special Brown Rice Hon Mirin in Daily Cooking While it is excellent as a basic seasoning for Japanese cuisine, its rich aroma and clean sweetness can be used in various genres of cooking. Add Mild Sweetness to Substitute Sugar Old-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. To Mask Odors of Ingredients The 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. To Prevent Crumbling The 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. For Glaze and Sheen (Teri and Tsuya) Adding 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. Recipes Using Brown Rice Hon Mirin Chicken Teriyaki Ingredients (Serves 2) Chicken thigh: 300g (10.5oz) Soy sauce: 1 & 1/2 tbsp Traditional Brown Rice Hon Mirin: 1 & 1/2 tbsp Cooking sake: 1 & 1/2 tbsp Sugar: 1/2 tbsp Potato starch: As needed Salt: A pinch Pepper: A pinch Oil: 2 tbsp Instructions Remove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch. Add 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. Flip over and fry further until the chicken is about 80% cooked through. Add 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. Remove the chicken, pour the remaining sauce from the pan over it, and serve. Crispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Mirin Ingredients (Serves 2) Sweet potato (Medium): 1 Traditional Brown Rice Hon Mirin: 2 tbsp Honey: 2 tbsp Soy sauce: 1 tsp Sesame seeds: To taste Oil (for frying): As needed Instructions Wash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes. Put oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes. Remove the sweet potatoes and heat the oil up to 180°C (356°F). Return the sweet potatoes to the oil and fry until the surface is crispy, then remove. In a separate pot, add Traditional Brown Rice Hon Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce. Turn off the heat, add the fried sweet potatoes, and toss to coat. Sprinkle with sesame seeds if desired, and serve. Q&A About Old-Fashioned Brown Rice Hon Mirin Does it contain alcohol? Yes. The alcohol content is 14.1%. What are the raw ingredients? Glutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed). Can I drink it as alcohol? The recommended usage is as a seasoning. How should I store the mirin? Please 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. Notice About Mirin Shipments to Canada For customers residing in Canada,Mirin shipments to Canada might be unavailable to these provinces:Ontario Province, British Columbia Province, and Alberta Province.Therefore, 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. Product Details Product Details Product Name Old-Fashioned Brown Rice Koji Hon Mirin Classification Hon Mirin (True Mirin) Net Content 500ml Ingredients Glutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed) Alcohol Content 14.1% Storage Method Store in a cool, dark place Show more