Virin de ISE

Mirin is an indispensable seasoning in Japanese cuisine. Its sweetness and umami are surprisingly rich, making it a great supporting player that quietly enhances dishes. However, the taste actually varies greatly depending on the ingredients, manufacturing method, and aging method and period. "VIRIN de ISE," located within VISON in Taki-cho, Mie Prefecture, is the only mirin brewery in Mie Prefecture, run by Sumiya Bunjiro Shoten, which has been making mirin for nearly 120 years in Hekinan City, Aichi Prefecture. What is truly impressive is that you can see the brewing equipment in its entirety. If you ask the staff, they will explain everything carefully, so you can learn the secret of why such sweet mirin is made from glutinous rice. You can also enjoy comparing hon-mirin and nikiri-mirin at the facility. It is also appealing to be able to learn tips on how to use them while experiencing the differences in aroma, sweetness, and richness. You will surely understand why chefs use different types of mirin. Furthermore, what Sumiya Bunjiro Shoten cherishes is the concept of "one sho of rice, one sho of mirin." Using the traditional method of producing one sho of mirin from one sho of rice, they extract the full flavor of the rice. You can feel the brewery's philosophy of preserving authentic mirin making rather than mass production. Here, in addition to mirin, they also sell products that allow you to incorporate the charm of fermentation into your daily life, such as mirin granola and plum wine made with mirin. It's a fermentation spot where you can rediscover the charm of seasonings that support your dining table while experiencing the passion of the brewers.