手柄山本味醂的執着

IntroGuide

Kawaishi Honke's Tegarayama-Hon Mirin is made from domestic rice grown in-house and carefully pressed with a lot of time and care in the preparation process.
We own a rice field next to our company, where we lovingly grow our own rice. We also take the time to press the mirin in the traditional way, so that a small amount is enough to give the sweetness of mirin.

Kawaishi Honke's Hon Mirin has been produced for more than 160 years since its establishment, and we now receive inquiries from all over Japan. Recently, we have even had customers from as far away as Hokkaido, for which we are very grateful. Our inquiries are not limited to ryotei (traditional Japanese restaurants) and Japanese-style restaurants, but we also receive inquiries from people in charge of western-style confectionery at hotels. If you are particular about your cooking, if you are looking for a clean, sweet mirin, or if you are looking for a higher grade of flavor, please try our Hon Mirin.

商品紹介

Flow

  • 田んぼの様子
    ~Early Summer~

    Rice planting

    Each year in June, we plant rice in the fields we own.

  • 稲刈り
    ~autumn~

    Rice harvesting

    In Himeji City, there is a festival in autumn. It is harvested before the famous Nada Kenka Festival.

  • 洗米
    ~Late Jan.~

    Step(1)

    Preparation for brewing begins in late January, when the temperature is cooler. The glutinous rice is washed the day before, steamed in a steaming machine, cooled, and sprinkled with koji bacteria.

  • 仕込みの様子
    ~Late Jan.~

    Step(2)

    The koji to be used is being cooled. In order to maintain the proper temperature, it is unrolled and heaped up in a heap.

  • もろみ
    ~Late Jan.~

    Step(3)

    Glutinous rice and malted rice made from 100 percent Japanese rice glutinous rice are mixed with brewing alcohol or rice shochu and left in a tank for about 90 days. The mixture is then saccharified to make HonMirin.

  • 林田式圧搾機
    ~Early April~

    Pressing and aging

    After maturation is complete, the mirin is placed in a jute bag and squeezed using a Hayashida-style press. The mirin is then racked off the lees and allowed to mature for one summer before being sold.

  • Completion