Mirin from Mikawa region (old name for current Aichi prefecture, Japan) is considered to be the finest in Japan. It is produced by a traditional method of koji fermentation and careful ageing over nine months. Sweet rice is used instead of the cheaper starches found in the other products in the market. Mirin is used to sweeten and gives a depth in flavour.
Mirin, a sweet sake mostly used for cooking, is known in Japan as the king of condiments in virtue of its fantastic power to draw out the flavours of ingredients, giving a wonderful richness and depth to all kinds of cooking.