Collection: Fukumirin

Fukumirin: Mirin from Fukumitsuya

Fukumirin belongs to Fukumitsuya, the oldest sake brewery in Kanazawa. Its history began in 1625. The house works with high-quality sake rice, mineral-rich water, and brewing skills passed down through generations. The official producer philosophy focuses on Junmai sake and natural ingredients.

Fukumitsuya uses water that begins as rain and snow on Mount Hakusan and filters through the underground toward the source over many years. For the rice, the brewery works with various rice varieties and specialized cultivation partners. This combination of water, rice, and craftsmanship defines the producer far beyond a single bottle.

Fukumirin and long maturation

Fukumirin expands this producer world to include mirin. The current range features two variants: Fukumirin 3 Years 300ml and Fukumirin 10 Years 720ml. Both use the house's own shochu and a special rice. Maturation takes place in ceramic tanks—three years for the smaller variant and ten years for the larger one. Both are described as savory and sweet.

A long preoccupation with maturation is also part of Fukumitsuya's history. The house began researching long-aged sake as early as 1959; this later resulted in, among others, Momotose and Mizuho. Fukumirin thus stands within a brewery world in which time plays a role not only for sake, but also for a Japanese seasoning ingredient.

The two Fukumirin bottles differ primarily in maturation period and size: three years at 300 milliliters or ten years at 720 milliliters. The savory and sweet taste connects them.