1. 味の母 味醂

MUSO's "Aji-no-Haha" Brand is prepared only for use in seasoning. It is made during the winter season from November to February and brewed for 6 months before shipping. MUSO's Mirin "Aji-no-Haha" Brand does add alcohol and is manufactured in 2 special fermentation processes. The basis of sake "Moromi" is brewed by alcohol fermentation in the first process. In the second process, natural sweetness is brought out by Koji saccharification. To enhance it's effectiveness as a seasoning, a small amount of salt is added which enhances the flavor and aroma, and increases the sake substances within the mirin. The resulting natural alcohol and sweetness imparts a sumptuous flavor and creates a perfect marriage with many various dishes. This process also allows it to be kept at room temperature without affecting the color or aroma.

2. 有機純正味醂(無鹽)

MUSO's Organic Genuine Mirin is made from glutinous rice, Koji-Seed, and distilled spirits. These ingredients are blended, saccharified, and filtered to produce a transparent yellowish mirin rich in sweetness. The mirin is preserved for over 6 months to foster the flavor with an even milder aroma. MUSO's Organic Genuine Mirin is suited for many styles of cuisine such as Japanese, Chinese, and Western. It is full bodied and permeates into ingredients easily.

3. 有機純正味醂(加鹽)

MUSO also provides Organic Genuine Mirin with salt for those countries unable to import products containing alcohol. Adding a small amount of salt allows mirin to fall into a seasoning category. It has the same flavor, aroma, and quality as Organic Genuine Mirin and is used in the same cooking manner.

4. 米糖漿(大米糖稀)

Rice syrup is natural grain sweetener traditionally used by the Japanese cooking. Rice is rich in sugar content. Enzyme helps rice to liquefy to make starch, then to saccharify to simpler configuration of sugar such as glucose and maltose. Rice syrup brings natural sweetness to all kinds of foods.