20 years aged Nijyu-Nen black mirin

Generally, mirin manufacturers add sugar during the fermentation process of rice and kôji-rice with cane sugar alcohol to speed up the maturation.
Here, nothing is added (no sugar nore additives).
Production process is much slower, but flavors are, in the end, much purer and more natural.
Black mirin or Kuro Mirin was born by accident: some bottles forgotten for more than 10 years were discovered in one of craftsman cellars.
As rice is rich in carbohydrates and amino acids, mirin oxidized and then, by Maillard reaction, took a black color.

Black mirin has the classic sweetness and rich flavor of Kokuto black sugar or Kuromitsu black sugar syrup.

Our perfect matches : we recommend this mirin for lacquering a duck breast, quail or squab, or as a reduction on a foie gras escalope.
It will also prove to be effective in spicing up vanilla ice creams, mousses and entremets, fruits or jellies.
You can use it as a condiment for meals and desserts.