If you have not discovered authentic mirin (sweet rice wine), you are in for a treat. An exquisite, versatile seasoning, it has the unique ability to coax out and accentuate the flavors from bland or light-tasting foods. Known as one of the three essential tastes of traditional Japanese cuisine, mirin's mild sweetness balances many dishes and tones down others, such as seafoods. Mirin adds texture and an appetizing luster to foods that are glazed. With a little experience, you can use mirin in a variety of ways to enhance both Oriental and Western styles of cooking. Japan's traditional sweetener (before white sugar took over), mirin enhances the flavors of sweet as well as savory sauces, vinaigrettes, noodle broths, simmered vegetable and fish dishes, sautes and stir-fries, fried noodles, sushi rice, marinades, and dips for tempura and sushi. The complex one-year process used to make this extraordinary mirin is overseen by Mr. Toshio Sumiya, head brew master of Sumiya Bunjiro Shoten. The labor-intense, double fermentation and distillation methods still used by the Sumiya family today, are steeped in the history and culture of pre-industrial Japan. More than a process, the family's work represents a way of life that, like Mikawa Mirin, is rare in the modern world. The result of this traditional process is a sweet, thick, golden liquid that brings out the natural flavors of both sweet and savory sauces, soups, stir-fries, dips and desserts. Authentic mirin contains only koji (natural rice culture), sweet glutinous rice, and water - surprisingly simple ingredients for such a complex, delicious, and versatile food.