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SUGIURA MIRIN|MIRIN BREWING

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Brand

Get to know the authentic taste of Mikawa aged mirin

SUGIURA MIRIN

  • 1924
  • Mirin brewing
  • Yoshinobu Sugiura
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History

The Founder's Recipe That Saved the Storehouse

Sugiura Mirin is a brewer of Mikawa Mirin, which was founded by my grandfather, Teijirou Sugiura, in Hekinan City, Aichi Prefecture in 1924.

Hekinan City has long been a famous production area of Mirin in Japan.

My grandfather died young when my father was five years old, and my grandmother ran the business in a small way until my father came of age.

When I, the third generation, took over the brewery, the business situation was bad and we were wondering whether we should continue brewing mirin or close it down.

What saved us was a memo from my grandfather that I happened to find.

Neither my father nor I knew what kind of mirin my grandfather was making.

In his notes, he used very luxurious ingredients and took a long time to bring out the flavor and sweetness.

I decided to look for the origin of Sugiura Mirin based on my grandfather's note.

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Characteristic

Using high quality raw materials and making it slowly.

Mikawa Mirin is made with glutinous rice, rice malt, and authentic rice shochu, and is characterized by its amber color.

The mirin, which I made based on my grandfather's memo, uses all the raw materials extravagantly and has a rich flavor and sweetness, but it did not sell well at first.

After three years of not selling, the mirin turned black like soy sauce, and I was disappointed.

However, when I licked the mirin, I was surprised to find that it had matured perfectly, and the flavor and sweetness had increased even more.

I decided to sell it as the amber-colored "1-year brew" and the darker brown "3-years brew" which had matured through slow brewing.

In order to let as many people as possible know about our products, we exhibited them at the FOODEX JAPAN exhibition in Tokyo.

When customers tasted our mirin, they compared it to other mirins and praised it, saying, "It's black in color but sweet.

I realized that this was the origin of Sugiura Mirin, which my grandfather had started.

Gradually, connoisseur buyers, Japanese restaurants in Ginza, and Japanese food material specialty stores in Kyushu began to choose our mirin as "the best mirin.

In this age when people are looking for delicious food made from safe in.

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For Customers

Feel the true taste.

In the old days, mirin was not too sweet and was popular as a sweet sake that was easy to drink.

Our Mikawa Mirin is made in the old-fashioned way, using only the finest ingredients and time, without adding anything unnecessary.

”Koshiki Mikawa-jikomi Junmai Hon Mirin" is a sweet sake with a traditional mellow aroma.

Our mirin can be used as a secret ingredient in Japanese, Chinese, and Western cuisine, and can also be drunk as is with shochu.

It can also be used as a sweetener for sweets instead of sugar or honey.

It is recommended for gourmets, health-conscious people, and people who are concerned about the safety and security of ingredients.

Award

2021 "Food Triple Circle Certified Product" Old-style Mikawa-jikomi Aizakura Junmai Hon Mirin (1 year old) / (1 year old)

2021 COREZO Foundation COREZO Award

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