Mirin (Mikawa) RAKES The Hishika pruning saw has

The Hishika pruning saw has crosscut teeth

The tine ends are sharpened to a point

4mm and 5mm

The natural enzymes in the outer husk of the peppercorns turn the green berries black on drying

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

Mirin (Mikawa) RAKES The Hishika pruning saw 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.