Hiroko Shimbo, a Japanese cooking expert and author of The Sushi Experience, worked with the importer New York Mutual Trading to bring products like artisanal akasake mirin to America. She uses the mirin here to make a teriyaki-like sauce that has sweetness and depth but isn't cloying. More Japanese Recipes
Marudaizu shoyu is soy sauce made from whole soy beans, and its deeper flavor is superior to more commercial sauces made with defatted soy meal. It's available at Asian markets.
is a vodkalike spirit distilled from a variety of ingredients, such as rice, buckwheat or barley. The earthy Kagura No Mai Shochu is great served chilled with the sweet-salty halibut.