Mirin is one of the key condiments in Japanese cooking. High quality mirin has a natural sweetness and gentle aroma. It is used to sweeten cooked dishes, to add umami flavour to broths, to create marinades, and is a key ingredient in teriyaki sauce to ensure an even glaze on, for example, grilled salmon.
Sake mirin is a product that uses sake made from organic "akitakomachi" rice. The fermentation process uses yeast, which means it benefits from the dual effects of sake and mirin.
The sugar content of 52% means that very little is needed to flavour foods. Mirin is also used to mask fish and meat smells, which is further enhanced by the sake base in this products.
- Volume: 360ml
- Shelf life: Two years
- Nutrition information (per 100g): Energy: 234kcal; Protein: 0.5g; Fat: 0g; Carbohydrate: 47.2g; Salt equivalent: 0.3g
Please note: the natural fermentation of this product means it has a 8.5% alcohol content. No further alcohol is added.
Sennari Co., Ltd. was established in 1927 and adheres to the principle that the source of good vinegar is natural water and rice. Sennari's commitment to vinegar production begins even before production and the company searched for ten years to find a suitable water source of underground natural water with a pH of around 7.
The company does not use artificial methods to accelerate fermentation; instead it relies on the traditional power of bacteria to perform static fermentation. The president also personally visits suppliers and sources the best domestic rice, thereby building long-term relationships based on shared values.
While it is possible to make vinegar in a short time (about a week), such vinegar has a high acidity (about 10%) and is acrid. Most mass-produced vinegar is diluted with water to 4.5%. Sennari vinegar has been aged for a long time and naturally becomes a mellow vinegar with an acidity of around 5%.