味淋是日本菜的必備調味酒，為菜式帶來清淡的甜味，平衡醬油與味噌的鹹味，可代替糖和酒用於小炒、醬汁、麵食湯底、湯、醃汁和沙律醬，使味道更有層次感。

角谷家族自1910年開始手製味淋，選址日本中部愛知縣的三河區，氣候宜人，水質超卓，稻米優質，在此福地一直堅持以最上等材料製作味淋，釀造期超過一年，現今角谷第四代傳人已是唯一以傳統方法釀製味淋的日本家族。

成份：有機糯米52％、水、有機米23%、米麴

Mirin is an essential seasoning in Japanese cuisine, adding a mild sweetness to the flavourings of soy sauce and miso.  It can be used to add depth and flavour to stir-fries, sauces, noodle broths, soups, marinades and salad dressings in place of sugar. 

The Sumiya family is the last of the traditional Mirin makers, using only rice, sweet rice, water and Koji, without any additives or preservatives.  Starting as a family shop in 1910, they chose a location in central Japan known for its mild climate, high quality rice and excellent water, where 3 rivers converge and flow into the Bay of Ise.  They named their rich and fragrant mirin after this place, called Mikawa, meaning three rivers.  

Ingredients: Organic sweet rice (52%), water, organic rice (23%), Koji (Aspergillus oryzae)