Shinryo Co., Ltd.

Shinryo Co., Ltd. is a processed brown sugar maker established in Heisei 5 (1993) as a limited company, and reorganized to a stock company in Heisei 12 (2000). After new construction/relocation of the headquarters cum factory and expansion of the brown sugar factory, the company now develops business based in Suzaki, Uruma City. Main business partners include nationwide-scale food wholesalers and trading companies — building trust as a commercial sugar ingredient partner.

The company name "Shinryo" was named from the thought of wanting to be like a bridge connecting port to port, person to person, region to region. Okinawa has a history of prospering in trade with foreign countries as the former Ryukyu Kingdom and gaining much trust. Inheriting that spirit, Shinryo aims to contribute to nationwide dining tables and confection/beverage making through brown sugar and processed brown sugar born from Okinawan sugarcane.

In the food safety policy, of course thoroughly ensuring raw material safety confirmation and in-factory hygiene management — plus holding up information disclosure to customers about manufacturing, related law compliance, and continuous improvement. By organizing a quality control system in-house and conducting inspections at each manufacturing process, the company devotes effort to maintaining stable quality while leveraging natural flavor.

For processed brown sugar, considering the definitions of "brown sugar" and "processed brown sugar" set by the Consumer Affairs Agency, the company is committed to product making blending only Okinawan sugarcane-made brown sugar, raw sugar, and molasses. By optimizing raw material blend ratios and filtration/sterilization processes, the company pursues functionality like ease of handling and melt-ability — while preserving brown sugar's richness and mineral feel.

Furthermore, considering that brown sugar production is a regional industry supporting outlying island economies and agriculture, and that maintaining sugarcane fields connects to preventing red soil runoff and land deterioration — Shinryo shares the value of brown sugar and sugarcane from the SDGs perspective. By organizing a circular production system that reuses bagasse as fuel and fertilizer, and continuing craftsmanship that suppresses environmental load — passing Okinawa's rich nature and food culture to the next generation.

Delivering Okinawan "good things" like a bridge connecting ports

The company name "Shinryo" means "a bridge connecting ports." Following Okinawa's history nurtured through trade with overseas since ancient times, Shinryo bears the role of connecting Okinawan "good things" — sugarcane and brown sugar — to confectionery and food makers nationwide, and consumers. Under the food safety policy, also considering raw material safety and traceability, the company provides sugar ingredients usable with peace of mind.

Processed brown sugar with smooth flavor through proprietary two-stage filtration manufacturing

Shinryo's processed brown sugar — by managing raw sugar and brown sugar separately and producing on order — stabilizes quality through the year. Characteristic is the in-house proprietary manufacturing method using 300-mesh and 200-mesh two-stage filtration. By filtering twice with very fine meshes, removing impurities like sugarcane fibers as much as possible — realizing processed brown sugar that balances less off-flavor mellow mouthfeel and rich umami.

Commitment to 100% Okinawan ingredients and SDGs initiatives

Shinryo's processed brown sugar limits all three raw materials to Okinawan — brown sugar made on the Okinawan mainland and 8 outlying islands, and raw sugar and molasses made at in-prefecture factories. While leveraging sugarcane's minerals and vitamins as-is, also considering stable production and reduction of food miles. Furthermore, through high energy efficiency in brown sugar manufacturing and reuse of bagasse (sugarcane pulp), the company also actively engages in SDGs.