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Other Logistics Provider is for Metro Manila Orders Only.Cooking sake is used to tenderise meat, and also to remove unwanted smells and flavours. Cooking sake contains salt so it adds some flavour to the meat. The reason why salt is contained in cooking sake is to make a difference from drinking sake.

Hon mirin (本みりん), or so called pure mirin or real mirin, is said to be the best quality Japanese sweet rice cooking wine (mirin).

The taste of hon mirin can be described to have a subtle sweetness like rice wine. It can give a gourmet taste if used as a cooking condiment.

Hon mirin is characterized to have high alcohol content (around 14 percent) and 0 percent salt content. Thus it can be classified as a liquor.

Furthermore, hon mirin is produced without sugar. Mirin’s sweetness naturally formed during the saccharification process, with the help of rice koji’s enzyme. The enzymes of koji break down complex carbohydrates and proteins into amino acids, fatty acids, and simple sugars. Because of that, the quality of rice koji is becoming one of the secrets for making high-quality hon mirin.

Due to the saccharification and aging process, hon mirin will have a golden color with syrupy consistency. Hon mirin is properly aged for 3 months to 6 months (and sometimes longer).