Sanshu Mikawa Mirin (三州三河みりん)

The story behind it

Hekinan in Aichi Prefecture has produced hon-mirin (true mirin, a brewed sweet rice seasoning) since the Edo period. A mild climate, spring water from the Yahagi River, and Mikawa glutinous rice. Everything mirin-making needs was already here.

Sumiya Bunjiro Shoten, founded in 1910, brews entirely from glutinous rice, in the proportion described locally as "one sho of rice for one sho of mirin." The only ingredients are glutinous rice, rice koji, and shochu distilled in-house. No sugars are added; the starch in the rice is slowly converted and aged by the power of koji alone.

The "mirin-style seasoning" (not brewed; contains added sugar and little or no alcohol) sold in supermarkets is a different product in both ingredients and method. Refined sweetness, gloss on simmered dishes, shine on the plate. One taste explains why Japanese chefs ask for this bottle by name.