Mirin (Isshi Soden)

Mirin (Isshi Soden)Hon Mirin is made using high quality local glutinous rice, a koji rice made by Ogasawara, and a domestically produced shochu. This mirin is aged for approximately four years. Ogasawara uses traditional production processes, which involve kneading the glutinous rice and koji in a room with temperatures exceeding 30 degrees for three days and nights. As a result, this mirin has an elegant mellow sweetness that is only achievable by using traditional

They can be used to remove knobs (knuckles) up to 3mm – 4mm in size

Morinokura from local (Fukuoka) organic rice

then come winter they are spread over the snow and left for 3-4 days to begin fermenting before being mixed with other ingredients

It is a slightly dense oil with a golden yellow colour

Push the hoe through the soil to slice through weeds

Select a head width and handle length for the size/weight of load that you wish to move

The axe is forged to a curved bit

It is forged and ground to a concave

it is excellent paired with thick and hearty sauces as this helps to hold the sauce to the pasta

making it ideal for searing

The tough edge of the blade can withstand repeated blows directly into thick meat and dense cartilage

fermenting and taste testing to perfect his shottsuru