81. Ichiko Soden 100ml

Hon-mirin made with authentic Japanese shochu

Ichikosoden has such a strong umami flavor that customers who try it at the store can't help but exclaim, "It's delicious!" The rice used is 100% domestic, and the mash is made from domestic non-glutinous rice, which becomes rice koji, steamed domestic glutinous rice, and domestic authentic shochu, which is then pressed after 60 to 70 days with a paddle and then aged for two years. It is a raw-bottled mirin that is not heat-treated.

The taste and aroma of shochu stands out, and the refined sweetness makes it taste like a sweet liqueur when drunk as is. It has such a strong umami flavor that once you taste it, you won't be able to use anything else, so you can use it in smaller amounts than regular mirin.

A small mirin brewery in Hekinan City, Aichi Prefecture

Among all the craftsmen I have met, the president, Mr. Ogasawara, is a straightforward person who always says, "I like what I like! I don't like what I don't like!" and has a clear expression and way of speaking. When I told him that the workshop was very clean, he replied, "Of course," without changing his expression. "We make things that people will eat," he said, and the first thing he teaches new staff is how to wash their hands.

It is easy to imagine that a fair amount of rice falls onto the floor during preparation, but it is clear that they are so careful in cleaning that there is not a trace of it to be found. All the tools and equipment are shiny, and the metal parts and rubber parts of the hoses are disassembled and polished to the finest detail. But for Ogasawara, it is not something he is trying hard for, it is something he takes for granted.

He also said that people around him have started describing his work as "particular" or "ultimate" in order to satisfy his desire for high-quality ingredients and manufacturing methods, but he doesn't like these expressions. I feel that these simple words overlap with the appeal of mirin.

For simmered and teriyaki meat and fish dishes

Ichikosoden is made with shochu, so rather than having a strong mirin taste, its sharpness brings out the umami of the ingredients. Use it as is when you want to remove the odor of meat or fish, or in dishes that require long simmering, or use it after boiling it down when you want to bring out the sweetness. One bottle of mirin can fulfill many roles, such as preventing the food from falling apart, adding shine and making it easier for the flavor to penetrate the ingredients, and deodorizing.

Mirin syrup

I am often asked, "Can Hon Mirin be used for anything other than cooking?" However, by boiling it off, the sweetness increases, so it is also recommended for syrups. Ichikosoden, which is made with shochu, becomes sweeter as the alcohol evaporates, but it does not become mellow and becomes a syrup with a refreshing sweetness.

It can also be used as a substitute for coffee jelly syrup or as a compote. When poured over vanilla ice cream, it becomes a luxurious adult dessert with a slight alcoholic aroma.

For those who like alcohol, try the highball.

Instead of whiskey, try Ichikosoden, which has a refreshing shochu aroma. Mix it with carbonated water to make a mirin highball! It's also fun to compare the taste with your regular highball. If you like alcohol, please give it a try.