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wheat and koji are mixed by hand twice a day in a natural environment and fermented by nature over two summers
It's often made using bronze dies
The V-model is ideal for tough soils
The Hishika pruning saw has crosscut teeth
Mirin (Mikawa) RAKES wheat and koji are mixedTo 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.
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