20-Year-Aged Black Mirin (Kuro 20 Hon Mirin)

The producer of the 20-Year-Aged Black Mirin is Kankyo Shuzo, based in Kanie in Aichi Prefecture. The prefecture is considered the birthplace of mirin production and boasts a tradition dating back some 400 years. Black Mirin is truly unique, as it is aged in steel tanks for 20 years after production. Hon Mirin is made exclusively from natural ingredients and is aged for at least 40 to 60 days. During this time, the enzymes in the rice koji break down the starch and protein in the glutinous rice to produce various sugars, amino acids, and aromatic compounds. The alcohol in the shochu halts further fermentation, similar to the process used in port wine production. As a result, mirin possesses an elegant sweetness without any added sugar and can be enjoyed wonderfully on its own, much like a sweet wine. It enriches cocktails just as much as it does dishes, serving as a seasoning or an intriguing element in exciting culinary experiences. Kuro Mirin features a wonderful umami note. Its texture is slightly creamy and rich. It has a full body with an intriguing complexity.

The 20-Year-Aged Black Mirin is the pride and joy of Kankyo Shuzo and, incidentally, was created by chance: Several liters of mirin were stored in a cellar and forgotten there, only to be rediscovered 10 years later. Kankyo Shuzo noticed that, over the years, the color had become so deep and dark, the flavor so intense, and the consistency so intriguing that they decided from then on to age their mirin for extended periods.

Japanese Hon Mirin (authentic, drinkable-quality mirin), aged 20 years
Japanese rice-based alcoholic beverage
Net volume: 180 ml
Alc.: 14% vol
Sale restricted to adults only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Once opened, please store in a cool place and consume within 12 months.

Kankyo Shuzo was founded in 1862 and is now in its 7th generation. The company has been producing mirin ever since. The small company is based in the city of Kanie in Aichi Prefecture. Kanie is also known as a water town, as a quarter of the city is taken up by rivers. There have been many sake and soy sauce breweries here for centuries, as the area is blessed with particularly pure and high-quality water.

During the Second World War, Kankyo Shuzo was forced to temporarily stop producing mirin due to the shortage of rice in the country, which was reserved for feeding the population. The only exception was the production of sake, which Kankyo Shuzo concentrated on at this time, thus ensuring the company's survival. The production of mirin was resumed in 1951, retaining the high quality of the ingredients and the traditional production process. Kankyo Shuzo is a true craft company and uses only locally produced ingredients to control the quality and taste of its products. Many producers add sugar during the fermentation of mirin to speed up the maturation process. Kankyo Shuzo does not do this. The manufacturer does not add sugar or other additives. The resulting production process is therefore much slower, but the flavors are much more natural and pure. And you can taste that too!