Hon Mirin Mukashi Ikomi Ginseng Japanese rum is still rare

Japanese rum is still rare

Mit dem Kaga Sparkling Umeshu lässt sich ganz einfach ein sanftes

who in 1831 improved the column still developed by Robert Stein and used for continuous distillation

In Japan sind die weißen Pfirsiche – dort als „Momo“ bekannt – eine echte Delikatesse und unterscheiden sich deutlich von den europäischen Sorten

Die Kaffeebohnen werden fermentiert und danach destilliert

Hon Mirin Mukashi Ikomi Ginseng Japanese rum is still rareThe Hon Mirin Mukashi Ikomi is a two year matured Hon Mirin, i. e. a real mirin, in drinking quality. This mirin is made according to traditional craftsmanship, using only glutinous rice, koji and rice shochu as ingredients. Hon mirin is a high quality Japanese sweet liqueur and one of the most important condiments in Japanese cuisine, in which it is used in many ways. The most famous example is probably teriyaki sauce. Only a few and exclusively high