Discover with us: 3 great products from Aichi Prefecture
May 10, 2022
With a population of 7.2 million, Aichi Prefecture is the fourth most populous prefecture in Japan. Great personalities come from here, such as the country's first shogun, Minamoto Yoritomo. Important companies such as Toyota and Brother Industries also have their headquarters in the prefecture.
In culinary terms, Aichi is known for its miso, which is used in almost all dishes. And, of course, also for its sake and mirin production.
We present three great products from Aichi Prefecture here.
Hon Mirin Mukashi Ikomi
Hon Mirin Mukashi Ikomi is a Hon Mirin (real mirin) that has been matured for two years and is produced using traditional craftsmanship. The only ingredients are glutinous rice, koji and rice shochu.
Hon mirin is a high-quality Japanese sweet liqueur and one of the most important condiments in Japanese cuisine, in which it is used in many ways. The most famous example is teriyaki sauce. Only a few and exclusively high-quality mirin are produced in Japan in drinking quality. Just like Mukashi Ikomi, which you should definitely try neat.
The producer of Hon Mirin Mukashi Ikomi is Kankyo Shuzo, based in the city of Kanie in Aichi Prefecture. The prefecture is considered the home of mirin production, which has a 400-year-old tradition here. Mukashi Mirin has a very smooth and elegant taste. It has an elegant natural sweetness and a good portion of umami. Caramel notes can be tasted as well as light chocolate aromas. The texture is creamy and the body is full with an interesting complexity.
Okuhida Vodka is made from sake rice in a very small production run of just 800 bottles per month. Produced using the Russian method, this top-quality spirit is stored in steel tanks for at least six years.
The unique smoothness and softness of Okuhida vodka is unmistakable: subtle notes of hazelnut, yasmin and rice permeate every drop of this top-class spirit. It is also characterized by a creamy texture with a clear and typical vodka character.
Its alcohol content of a strong 55% is significantly higher than a conventional vodka, making it ideal for mixing first-class cocktails. However, it can also be enjoyed neat or on the rocks. It is produced by the Takagi Shuzo Brewery near Nagoya.
Nohime No Sato Kakushi Ginjo is a sake of the Ginjo quality grade with a rice polish level of 60%. It has an elegant taste and a fruity and soft aroma, with fine umami notes on the finish.
The producer of Nohime No Sato Kakushi Ginjo is the Kiyosuzakura Brewery, which can look back on over 170 years of sake brewing tradition. Sake from Aichi Prefecture is characterized by the most advanced fermentation and brewing techniques in Japan. The reason for this lies in the long tradition of producing soy sauce and miso. The same techniques used to ferment these products are also used to brew sake. The prefecture is blessed with a climate perfect for sake brewing, which is why many sake breweries are located here. The water comes from three rivers: the Kiso River, the Nagara River and the Ibi River. This natural source is rich in minerals, which is so important for the growth and cultivation of high-quality sake rice.
