Set your oven to 320°F (160°C) to preheat. While it warms up, line a loaf pan with parchment paper, letting the edges hangs over a bit so you can lift the cake out easily later. Lightly grease the sides of the pan to help prevent sticking.

Pour the milk, honey, and mizuame into a small saucepan. Gently heat it over low heat, stirring until everything is smooth and combined. Don’t let it boil just warm it enough to blend. Once it’s ready, take it off the heat and let it cool slightly.

Crack the eggs into a large mixing bowl, add the sugar, and beat them together on high speed with a hand or stand mixer for 8 to 10 minutes. You’re looking for a thick, pale mixture that’s light and fluffy. When you lift the beaters, it should fall back in soft ribbons.

Sift the flour in gradually do it in two or three parts and gently fold it into the egg mixture with a rubber spatula each time. Once the flour is in, slowly pour in the warm honey-milk mixture and carefully fold that in too. Be gentle try not to deflate the batter.

Pour the batter into your prepared pan. Give it a light tap on the counter to get rid of any big air bubbles. Bake for 50 to 60 minutes, or until the top is golden and a toothpick poked into the center comes out clean.

Let it sit in the pan for about 10 minutes, then move it to a wire rack to cool. For the best flavor and texture, wrap the cooled cake in plastic wrap and let it rest overnight before slicing.