Reisen 3nenjyukuseijunmaihonmirin

It is manufactured by focusing on traditional manufacturing methods without adding any sugars or amino acids, using only glutinous rice, rice koji and homemade rice shochu. Koji rice was made from Yamada Nishiki from Hyogo Prefecture, domestic glutinous rice was used, and shochu, which is indispensable for mirin preparation, uses homemade shochu. The material was examined, 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 three years. 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.