Mirin Kabayakitaisho
4.7 (736) · € 14.99 · En Stock
Le kabayaki est un plat typiquement Japonais composé de ces fameuses anguilles désarêtées mises en brochettes et grillées au feu de bois, arrosées de
Okomedake Mirin - Mirin - Nishikidôri
Prunes Umeboshi - Ume & Umeboshi - Nishikidôri
The production is exclusively artisanal (it is used 1.8 kg of rice to make 1.8 liters of mirin) and is done with great care. The shochu used (rice
Mikawa Mirin
The production is exclusively artisanal (it is used 1.8 kg of rice to make 1.8 liters of mirin) and is done with great care. The shochu used (rice
Mikawa Mirin
Its traditional fermentation method is characteristic of the authentic Mikawa region. Its refined natural sweetness and umami derived from sticky rice
Okomedake Mirin
Kagawa Moshio salt special for dashi - Salt - Nishikidôri
Mirin Kasu ou lie de mirin - Mirin - Nishikidôri
Hon'mirin Mukashi jikomi à l'ancienne - Mirin - Nishikidôri
Old fashioned Mukashi jikomi hon'mirin - Mirin - Nishikidôri
Mikawa Mirin - Mirin - Nishikidôri
Generally, mirin manufacturers add sugar during the fermentation process of rice and kôji-rice with cane sugar alcohol to speed up the maturation.
20 years aged Nijyu-Nen black mirin
Fukumitsuya Junmai sake, vintage 1999 - Sake - Nishikidôri
Kagawa Moshio salt special for dashi - Salt - Nishikidôri
Manzairaku Kaga Umeshu 12 years old - Soldes alcool japonais - Nish
Yaekokonoe Mirin - Mirin - Nishikidôri
