Mirin (Mikawa) RAKES rice koji mould and rice

rice koji mould and rice shochu are brewed in barrels for more than one year until the three ingredients harmonise and create a balanced natural flavour

The tine ends are sharpened to a point

4mm and 5mm

The curved blade and protruding handles allow the user to get plenty of power behind each stroke

Mirin (Mikawa) RAKES rice koji mould and riceTo produce this Hon Mirin, steamed sticky rice, rice koji mould and rice shochu are brewed in barrels for more than one year until the three ingredients harmonise and create a balanced natural flavour. Mikawa Mirin prepare and distill their own shochu, without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup). All elements of this Mirin, such as aroma, rich taste and sweetness are natural essences from the rice.