Kankyo black mirin is aged for 20 years, which gives it a richer and more complex flavour than younger mirin varieties. The ageing process also makes it darker in colour, hence the name "black mirin."
Produced by the Kankyo brewery in Japan using high-quality glutinous rice and koji mould, which is the same ingredient used in making sake. The mirin is then aged in wooden barrels for 20 years, which allows the flavours to develop and deepen over time.
Because of its intense flavour and high sugar content, Kankyo black mirin is typically used in small amounts to add depth and sweetness to dishes like teriyaki, sukiyaki, and stir-fries as well as a dipping sauce for tempura or as a glaze for grilled meats or fish!
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.