Kokonoe Mirin Sake Brewery
Kokonoe Mirin’s founder, Hachiroemon Ishikawa (the 22nd generation of the Ishikawa family), started producing mirin in the first year of Anei (1772). Since then, Kuju has used large grains of “glutinous rice” that are ideal for making mirin, “rice koji” that has been handed down by the brewers, and “genuine shochu” that has been carefully distilled from a brewing method similar to sake brewing. We have inherited the quality-oriented brewing method. For more than 240 years, “Kuju Sakura” has carved out the history of refining traditional techniques and aiming to improve the techniques. Many long-established stores have been used habitually for generations, and many awards have been awarded, including the only honorary award at the National Liquor Fair held from the Taisho era to the Showa era.
VIDEO: Kokonoe Mirin Sake Brewery
Representative: Fusahiko Ishikawa
Address: 2-11 Hamadera-Machi, Hekinan-shi, Aichi
Foundation (year) 1772
Visit Kokonoe Mirin Company Website
Aichi Sake Breweries
Aichi Prefecture is located in the Chubu region of Honshu. It borders Mie Prefecture to the west, Gifu Prefecture and Nagano Prefecture to the north, and Shizuoka Prefecture to the east. Nagoya is the capital and largest city of Aichi Prefecture. Aichi’s sake, which inherits historical heritage such as tradition and technology, has the blessings of underground water in clear streams such as the Kiso Three Rivers and Yahagi River, high-quality raw rice, and a climate suitable for sake brewing, as well as continuous improvement of brewing technology. The land of Aichi is close to Yamato and Kyoto, and since ancient times, exchanges have been active, so new brewing techniques were quickly transmitted.
Top Sake Breweries in Japan: Aichi Sake Breweries
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