Sumiya Bunjiro Shoten's hon mirin is a traditional mirin produced since 1911 in the Mikawa region (Aichi Prefecture), a terroir renowned for the quality of its water, glutinous rice, and climate. Once consumed as a drink, it is today an essential ingredient in Japanese cuisine.
Made exclusively from glutinous rice, kôji, and distilled rice alcohol, it is crafted using artisanal methods without sterilisation in order to preserve its full aromatic richness.
Its fermentation and maturation last a minimum of twelve months — far longer than the majority of mirin on the market.
Awarded on multiple occasions and prized by Japanese chefs, this 100% natural hon mirin stands out for its deep, balanced, and authentic flavour, the product of expertise passed down through several generations.
