Japanese wine match for Japanese cuisine. is a red wine grape hybrid developed by (1868–1944) at the in Niigata Prefecture. Kawakami's goal was to develop a grape for wine adapted to Japan's climate. He did this by mixing the type grape with "Muscat Hamburg" type grape to give birth to a red wine grape that is widely used in Japan. Also developed by Kawakami was the variety known as . The characteristics of Muscat Bailey-A are a very grape juice-like flavor and it is most widely used in sweet amakuchi wines. However, in recent years, drier varieties and barrel aged varieties have
Mirin of cooking, "mirin" is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the "mirin" is used untreated. Kansai-style boiled "mirin" is called "nikiri mirin" () (literally: thoroughly boiled "mirin"). "Mirin" is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, however, as its flavor is quite strong. It is sometimes used to accompany "sushi". "Mirin" is used in "teriyaki "sauce. November 30 has been