Mirin (Mikawa) RAKES 25 inch deep skillet has

25 inch deep skillet has an extra inch of depth than its classic cousin

4mm and 5mm

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

Mirin (Mikawa) RAKES 25 inch deep skillet hasTo 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.