This natural, hand-made, additive-free Mirin has been aged for four years and really brings out the best in whatever you're cooking. It's wonderful in sauces and in dishes but also delicious to drink.

Unlike the heavy, sugary taste that comes with using artificial sweeteners, Isshi Soden Mirin delivers a light, mellow sweetness that is only achievable by using traditional Koji-rice in the fermentation process.

Ingredients: Rice, koji-kin, shochu

Size: 600 ml

Here's the most delicious recipe for braised goat shoulder with eggplant, tomato and miso dressing which features both mirin and usukuchi (light) soy sauce from Matthew Evans' book For the Love of Meat.

Ogasawara Mirin is located in Hekinan City, Aichi Prefecture in Japan, an area well-known for its long history (over 200 years) of producing Mikawa Mirin. This region is known for its mild climate, high-quality rice, and excellent water. Taking full advantage of its small production system, this long-established company works ever so carefully to produce genuine, hand-made mirin.

Imported to Australia by the experts at Black Market Sake.

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.