The complex one-year process used to make this extraordinary mirin is only still practiced by Mr. Toshio Sumiya, head brew master of Sumiya Bunjiro Shoten. The traditional methods employed involve a double fermentation and distillation process. The result is a sweet, thick, golden liquid that brings out the natural flavors of both sweet and savory sauces, soups, stir-fries, dips and desserts. Mikawa mirin is so pure and delicious, you can actually drink it and is the only mirin ever to receive the "Diamond Award for Excellence" in Japan.

The Sumiya Brewing Company was a true highlight during my most recent visit to Japan. Not only is Mikawa Mirin one of my all time favorite products, but Mr. Sumiya seemed to wear an almost constant smile while touring us around his shop. I later found out that neighbors of head brew master Toshio Sumiya jokingly attribute his constant smile to the intoxicating vapors that he is constantly inhaling while fermenting sweet rice wine. However, Mr. Sumiya protests that his good spirits are the result of the pride he feels in being one of the last traditional mirin makers left in all of Japan. His perseverance and dedication is evident in his truly sensational products! Recently, a dash of sea salt has been added to mirin for exportation.

Ingredients: organic sweet rice, water, organic rice koji (natural rice culture), and a dash of sea salt (2%).

Packaging: Plastic w/Box