Mirin from Mikawa region (old name for current Aichi prefecture, Japan) is considered to be the finest in Japan. It is produced by a traditional method of koji fermentation and careful ageing over nine months. Sweet rice is used instead of the cheaper starches found in the other products in the market. Mirin is used to sweeten and gives a depth of flavour.
Mirin adds sweetness and depth of flavour in cooking.
Ingredients:
Sweet rice* (52%), water, cultured rice*. *Organically grown
Nutritional Information
Typical values | g per 1ml
Energy kJ: | 84
Energy kCal: | 189
Fat: | < .5
of which saturates: | < .1
Carbohydrate: | 46
of which sugars: | 38
Protein: | .6
Salt: | .15
