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A natural sweetness and deep richness born from preparation methods and long-term aging that have continued since the Edo period
Organic Sanshu Mirin is more than just a seasoning. It is a cultural heritage nurtured by the land of Mikawa, and is a bottle that embodies the pride of the artisans who have preserved it for over a hundred years.
Mikawa, Aichi Prefecture - This area has been known as the home of mirin production since the Edo period, and is a holy land that has continued to be chosen by gourmets and restaurants seeking the "authentic taste." The name "Mikawa Mirin" is still an object of desire for gourmets seeking the real thing, and is a symbol of Japanese food culture.
However, Kadoya Bunjiro Shoten's organic Sanshu Mirin stands out among the rest.
All ingredients are organic glutinous rice grown by contracted farmers in Miyagi and Yamagata, organic rice koji, and organic rice shochu distilled in-house. No compromises are made, and no unnecessary sugars or additives are added, allowing the wine to mature slowly over a period of two years.
This thorough approach is the reason why it is called "special" even among other Mikawa mirins.
The taste is not the monotonous sweetness of sugar, but rather has a depth and lingering aftertaste reminiscent of fine wine or noble rot wine. It gives a glossy finish to simmered dishes, brings out the flavor of the ingredients, and elevates the entire dish. Once you try it, you'll never go back to "mirin-style seasoning" or mass-produced seasonings -- it has such an overwhelming presence.
Choosing this one isn't just about cooking. It's about participating in the story of "connecting Japanese food culture to the future." Bring the pride of Edo and the spirit of Mikawa to the world, from your dining table.
Characteristics of Organic Sanshu Mirin
Made with only domestically produced organic glutinous rice, rice koji, and rice shochu. Crafted using the traditional method of 90 days of brewing and 2 years of aging. Contains no artificial seasonings or additives. Alcohol content: 13.5-14.5% With an extract content of over 40%, it can be used in a wide range of dishes, from Japanese simmered dishes and teriyaki to Western and Chinese sauces and sweets.
Delicious ways to use it
Basic simmered dishes
Adjust the ratio of dashi stock, soy sauce, mirin to 1:1:1 + water. The flavor penetrates deep into the ingredients, giving them a natural sheen.
Teriyaki Glaze
Lightly boil down a mixture of soy sauce, mirin, and sake in a 1:1:1 ratio. The finish is noticeably improved in gloss and fragrance.
Marinating meat and fish
2 teaspoons of mirin + 2 teaspoons of soy sauce + grated ginger. It improves water retention and reduces odor.
Noodle soup/Tempura sauce
5 parts dashi, 1 part soy sauce, 1 part mirin. The finish is smooth and elegant with a long finish.
Japanese sweets
It partially replaces the sugar in pancakes and castella cakes. Increased aroma and richness.
"Hon Mirin" and "Mirin-style Seasoning": The Difference is Like Heaven and Earth
There are big differences between products labeled "mirin" on the market.
Hon Mirin (organic Sanshu Mirin)
Ingredients: Organic glutinous rice, organic rice koji, organic rice shochu only Alcohol content: Approximately 14% (same as sake) Manufacturing method: Natural fermentation and aging for approximately 2 years. Additives: No additives.
Mirin-style seasoning
Ingredients: Starch syrup, glucose, chemical seasonings, acidulants, flavorings, etc. Alcohol content: Less than 1%. Manufacturing method: Industrial mixing (completed in a few days). Additives: Various
The crucial difference in cooking
Three-dimensional flavor: Authentic mirin has a complex blend of over 200 flavor components, adding depth to dishes. Mirin-style seasonings only have a monotonous sweetness.
Aroma when heated: Real mirin has a rich aroma and eliminates unpleasant odors. Mirin-style seasonings have a weak aroma and an artificial flavor.
Shine and luster: Hon mirin has a beautiful, amber color that shines from long-term aging. This cannot be replicated with mirin-style sake.
Healthy: Organic and additive-free real mirin is safe. Mirin-style sake often contains preservatives, flavorings, and colorings.
FAQ
Are you concerned about alcohol?
It contains approximately 14% of lactic acid bacteria, but this evaporates naturally during cooking, along with the odor. Please be sure to heat the product before use for children.
The color is getting darker.
The amber color may deepen with age and storage. This does not affect the quality and tends to enhance the flavor.
International Shipping and Laws
This product is an alcoholic beverage (approximately 14%). Restrictions and age verification may apply depending on the destination country or region. Purchase is limited to those of legal drinking age.
The Story of Kadoya Bunjiro Shoten
Hekinan City, Aichi Prefecture. Kadoya Bunjiro Shoten was founded in 1910 in Mikawa, the home of mirin production that has continued since the Edo period.
At the time, many sake breweries were producing both sake and mirin, but Kadoya Bunjiro Shoten chose to focus solely on mirin. At first glance, this seems like an inefficient and outdated choice. However, it was proof of their strong determination to "protect Japan's food culture."
During the chaotic period after the war, genuine mirin was subject to a high liquor tax and was deemed a "luxury item" and nearly disappeared from the market. To fill this gap, "mirin-style seasonings," which can be made in a short time by mixing corn syrup and sugars, emerged and quickly spread thanks to their low cost. In order to survive, many breweries abandoned their traditions and turned to "fake" sake.
However, Kadotani Bunjiro Shoten was different.
"Even if it goes against the times, we only create the real thing." Even when the market turned their backs on them and they were struggling financially, they never extinguished the lights in their storehouses and have continued to protect their "honkaku brewed mirin" for generations.
This attitude was not simply stubbornness, but a challenge to pass on the pride of food culture to future generations. From rice polishing to koji making and shochu distillation, we do everything in-house without outsourcing. We have adhered to the philosophy of "One sho of rice equals one sho of mirin" for over 100 years.
That's why Kadoya Bunjiro Shoten's organic Sanshu Mirin is more than just a seasoning. It is a testament to the connection of Japanese food culture to the future. Picking up this book means you become a part of the story.
Three Pure Organic Ingredients
Organic glutinous rice (produced in Miyagi and Yamagata)
Glutinous rice from contracted farmers, rich in sweetness and flavor.
Organic rice koji
Koji carefully prepared by artisans. The source of sweetness and aroma.
Our own organic rice shochu
Our own distilled rice shochu forms the backbone of mirin.
90 days brewing + 2 years aging
It takes about 90 days from preparation to saccharification and fermentation, and then about two years of natural aging. By leaving it to the climate and microorganisms of Mikawa to handle the process without artificial heating, a smooth, mellow sweetness, deep richness, and complex umami are created.
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