SUGIURA MIRIN was founded in 1924 in Hekinan City, Aichi Prefecture.
Hekinan City has long been known as a brewing town and is one of the leading mirin producing areas in Japan.
The Mirin I make is based on the recipe from when the company was founded, and is a restored version of Mirin made with a luxurious blend of glutinous rice, rice malt, and authentic rice shochu, and matured slowly over a period of "1 year preparation" and "3 years preparation".
Mirin that has been aged for a long time has a mellow aroma and brings out the original flavor and sweetness of the rice, making it so delicious that it can be drunk as a sake. We hope you enjoy it!
Click SUGIURA MIRIN｜MIRIN BREWING for details!