Only mochi rice, koji rice and homemade rice shochu are used as raw materials, and they are manufactured with a focus on traditional manufacturing methods without adding any sugars or amino acids. Koji rice was made from Yamada Nishiki from Hyogo Prefecture, domestic glutinous rice was used for rice, and homemade shochu was used for shochu, which is indispensable for mirin preparation. We examined the materials, focused on traditional manufacturing methods, steamed with Koshiki, koji, which was cultivated in sake manufacturing, and squeezed through aging management that brings out the flavor, and has been aged for more than a year for more than a year. The soft sweetness, deep flavor, and elegant marmi are tastes that can only be obtained with "Junmai Moto Mirin". There is a clear difference compared to normal brewing mirin.
Price information is only available in Japan.
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