角谷文治郎商店 Products from Sumiya Shouten
Founded in 1910 in the Mikawa area (Aichi prefecture), the home of mirin production with the largest number of mirin manufacturers in Japan. They ferment mirin with a traditional method, using only sweet rice, Koji and rice distillate. It takes two years to complete the fermentation and maturing. This traditional method gives a mild and profound sweetness.