KOKONOE MIRIN
From Mikawa, a mirin that adds shine and depth.
Based in Hekinan, Aichi, Kokonoe has brewed mirin since 1772. Its flagship hon-mirin, Kokonoe Sakura, is made with domestically sourced glutinous rice, rice koji, and domestically produced shochu, following a traditional brewing method. The lineup also includes the everyday standard Kokonoe, the sweetness-forward Shiro Kokonoe, and the long-aged Kabayaki Taisho created for eel glaze. There is also Nikiri Mirin (0% alcohol, 70% Brix) and a wide range of seasonings, sauces, and fermented items. On the same site, you can visit the direct store, dine at Restaurant and Cafe K-an, and join a reservation-based guided tour with the Mirin Era Museum.
Why We Love It
Start with Kokonoe or Kokonoe Sakura for simmered dishes and teriyaki, and watch how the natural shine changes your finish. For noodle soup bases or sauces where you want sweetness to stand out, reach for Shiro Kokonoe. When you want a deeper color for grilling, the long-aged Kabayaki Taisho is a good match. For cold dressings or dishes you prefer to use without heating, Nikiri Mirin (0% alcohol) is another option. If you visit Hekinan, pair the direct store with K-an and the guided tour for a full day out.
PROFILE About the Company / Workshop
Kokonoe began in 1772, when Ishikawa Hachiroemon Nobuatsu started brewing mirin in what is now Hekinan, Aichi. The company was established on April 2, 1945, and the head office and factory remain in the same area. With branches in Tokyo and Nagoya, it continues to produce hon-mirin and related seasonings. In 2022, it marked 250 years since its founding.
The signature product is Kokonoe Sakura. It is brewed only with domestic glutinous rice, domestic rice koji, and domestically produced shochu. The specifications are listed as 13.5% to under 14.5% alcohol and 45% or more extract. It is shelf-stable at room temperature, with a best-before period of 18 months. Its sweetness and aroma are made to blend smoothly into cooking.
For daily cooking, Kokonoe is the standard choice, designed for balance and offered in multiple bottle sizes. Shiro Kokonoe focuses on sweetness, while Kabayaki Taisho is long-aged for eel glaze. Jun Kokusan Hon Mirin is made with 100% domestically produced ingredients, including sugar. Nikiri Mirin is 0% alcohol with 70% Brix. The company also makes cooking liqueurs such as Kinzakura, cooking sake such as Akamishu, and fermented seasonings including Kyumi Zanmai, Shiogura, and Ajishige.
At the Hekinan site, you can find the Mirin Era Museum and Shiogura, and join reservation-based guided tours of part of the brewery. The main storehouse, Okura, is registered as a cultural property building. In 2018, the direct store Ishikawa Hachiroji Shop and Restaurant and Cafe K-an opened on the same grounds. The shop hours are 9:30 to 17:30, closed Monday and Tuesday. K-an serves lunch 11:00 to 14:00 (last order 13:30) and cafe time 14:00 to 17:00 (last order 16:30).
Kokonoe Sakura: a focused ingredient list
Kokonoe Sakura is brewed with domestic glutinous rice, domestic rice koji, and domestically produced shochu. It follows a traditional method and is known for elegant sweetness, umami, and a fermentation aroma. It has also received awards and has long been used by professional kitchens.
Kokonoe: the everyday standard
Kokonoe is a best-selling hon-mirin that aims for balance in taste, color, and aroma. It comes in 300 mL, 500 mL, and 1 L PET bottles, so you can match your cooking rhythm. Yae Kokonoe is also available, with a different rice blending ratio for gentle sweetness.
Shiro Kokonoe and Jun Kokusan Hon Mirin
Shiro Kokonoe is made by a rich, concentrated brewing style using authentic shochu, with a sweetness-forward profile. Jun Kokusan Hon Mirin uses 100% domestically produced ingredients, including the sugar component. Both are designed for clear, purposeful use in cooking.
Aging and Nikiri
Kabayaki Taisho is a long-aged mirin created for eel kabayaki, helping achieve a clean, glossy color. Nikiri Mirin is 0% alcohol with 70% Brix, made by slowly concentrating hon-mirin. It fits dishes where you want to use mirin without heating.