Each year in June, we plant rice in the fields we own.
In Himeji City, there is a festival in autumn. It is harvested before the famous Nada Kenka Festival.
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.
The koji to be used is being cooled. In order to maintain the proper temperature, it is unrolled and heaped up in a heap.
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.
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.