18 Years aged Black Mirin (Kuro 18 Hon Mirin)

The producer of 18 Years aged Black Mirin is Kankyo Shuzo, based in Kanie in Aichi Prefecture. The prefecture is considered the home of mirin production and has a tradition dating back around 400 years. Black Mirin is an absolute specialty, as it matures in steel tanks for 18 years after production. Hon Mirin consists exclusively of natural ingredients and matures 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 flavor components. The alcohol in the shochu interrupts further fermentation, similar to the production of port wine. Mirin therefore has an elegant sweetness without the addition of sugar and can be drunk wonderfully like a sweet wine. It is just as enriching as an ingredient in cocktails as it is as a condiment or as an exciting component for exciting culinary experiences. Kuro Mirin has a great umami note. The texture is slightly creamy and rich. It has a full body with an exciting complexity.

The 18 Years aged Black Mirin is the pride and joy of Kankyo Shuzo and was created by chance: Several liters of mirin were taken to a cellar and forgotten about, only to be rediscovered 10 years later. Over the years, Kankyo Shuzo noticed that the color had become so dark, the taste so intense and the consistency so exciting that they decided to store their mirin long-term.

Japanese Hon Mirin (real mirin in drinking quality), matured for 18 years
Japanese alcoholic drink based on rice
Net quantity: 180 ml
Alcohol: 14% vol.
For sale to persons of legal age 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!