The Maker Speaks
Asukayama the Genuine Mirin
Sweet Sake by a Traditional Brewing Method
Sweet Sake by a Traditional Brewing Method
Lately, mirin has become a kind of seasonings and people have hardly recognized as sake. At supermarket stores, they put mirin at some seasonings corner although it includes alcohol. But until sake became popular in Edo era, Japanese people had surely taken mirin as alcohol drink.
The present mirin is a little different from the then sweet sake of course, strictly speaking. However, it is sure that Edo era was a watershed to mirin as a seasoning tool.
The present mirin is a little different from the then sweet sake of course, strictly speaking. However, it is sure that Edo era was a watershed to mirin as a seasoning tool.
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Made from Rice-malt, Glutinous rice and Real shochu Alcohol: 14.5 to 15.5 Tax-in Price: 893 yen (500 ml) 2,415 yen (1,800 ml) |
We are introducing the mirin brewed by a traditional method that has come down from Edo era. It is Asukayama the genuine mirin purely made from rice.
Sugii Shuzo makes Asukayama from only glutinous rice, rice-malt and real shochu from rice or barley. Moreover, they set their Rice-polishing ratio of both glutinous rice and rice-malt 80 %, it is very high. And they never use unnecessary heating treatment and filtering with active charcoal (*1), it passes summer 2 times in ripening as staying undiluted. So you can get the sweetness, the taste and nutrition as the rice stands, from Asukayama.
In fact, that is satisfactory as not only seasonings but also alcohol drink. The color becomes deeper for maturing after bottling since they have brewed like stated above. However, it is natural and there are no problems as mirin.
By the way, Asukayama has been the sight of cherry trees in Tokyo since Edo era. The fifth head of Sugii Suzo that has brewed the mirin, had spent training days there and put the name on the sweet sake. You can see vivid cherry blossoms on a label.
Sugii Shuzo makes Asukayama from only glutinous rice, rice-malt and real shochu from rice or barley. Moreover, they set their Rice-polishing ratio of both glutinous rice and rice-malt 80 %, it is very high. And they never use unnecessary heating treatment and filtering with active charcoal (*1), it passes summer 2 times in ripening as staying undiluted. So you can get the sweetness, the taste and nutrition as the rice stands, from Asukayama.
In fact, that is satisfactory as not only seasonings but also alcohol drink. The color becomes deeper for maturing after bottling since they have brewed like stated above. However, it is natural and there are no problems as mirin.
By the way, Asukayama has been the sight of cherry trees in Tokyo since Edo era. The fifth head of Sugii Suzo that has brewed the mirin, had spent training days there and put the name on the sweet sake. You can see vivid cherry blossoms on a label.
*1
A kind of processing technology on Japanese alcohol drink. That makes sake colorless and Japanese consumers feel easy. However, it brings also deterioration on the taste and the smell.
Sugii Shuzo since 1842
Address: 6-4 4-chome, Koishigawa-cho, Fujieda-shi, Shizuoka
TEL: +81-54-641-0606
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Barley Shochu with a Tradition from Meiji Era
