Sumiya Bunjiro Sanshu Mikawa Hon Mirin (Unpasteurized)

Sumiya Bunjiro · Japan (Mikawa region, Aichi Prefecture)
Seasonings Vinegar & Mirin Ambient Established export

Sumiya Bunjiro, founded 1910, is one of Japan's most famous makers of non-sterilized (unpasteurized) hon mirin, using only glutinous rice, koji and shochu. Brewing takes about three months and aging about two years under the 'a liter of rice for a liter of mirin' luxury method. The unpasteurized mirin is filtered through cotton and bottled for customers worldwide, and is exported via Nishikidori (France/EU) and Aichi Food Export. Prized by chefs and pastry chefs as a fine Japanese liqueur-seasoning.

The supplierAichi (Mikawa) mirin brewery since 1910; renowned unpasteurized hon mirin; three ingredients
Why it sells abroadUnpasteurized hon mirin; 1:1 rice-to-mirin luxury method; chef/pastry acclaim

Buyer's brief ✓ SOURCES VERIFIED

CertificationsBrewery (est. 1910, Mikawa/Aichi; one of ~5 remaining authentic mirin specialists) confirmed; mirin is 100% natural and unpasteurized/unsterilised (confirmed via Nishikidori). The brewery's SEPARATE 'Mikawa Mirin Organic' SKU carries EU organic certification (FR-BIO-01). Organic certification applies to the organic line, NOT confirmed for this standard unpasteurized hon mirin SKU. Hon mirin contains alcohol so it is not halal. Kosher: not publicly verified.
Pack formats300ml glass bottle confirmed (Nishikidori); 5-gallon foodservice via Natural Import Co.; draft 500ml plausible
Shelf lifeNot publicly specified for this SKU (draft estimate 12-18 months unopened retained)
StorageCool, dark place; ambient (rice-spirit content); unpasteurized
Minimum orderTypical: mixed pallet via alcohol importer
Lead timeTypical: 10-14 weeks (incl. excise clearance)
CapacityTypical: small craft brewery
Container loadTypical: LCL via licensed importer
PricingTypical: USD 20-35 retail per 500ml hon mirin
OEM / private labelBrand-led; no public OEM/private-label program found
Wholesale & MOQTrue
Key exporters & distributorsNishikidori (FR/EU), Aichi Food Export consortium, specialty alcohol importers
Export regulationHon mirin = alcoholic seasoning (~13-14% ABV); subject to ALCOHOL import/excise/licensing in most markets (e.g., US TTB, EU excise); label ABV; rice-based
Market demandHigh among fine-dining chefs and pastry professionals
How to source itSumiya Bunjiro (Mikawa, Aichi) -> Nishikidori (EU) / Natural Import Co. / licensed alcohol importers -> chefs & gourmet retail
Verified sourceshttps://www.nishikidori.com/en/brand/138-sumiya-bunjiro-brewery; https://www.nishikidori.com/en/693-mikawa-mirin.html; https://www.naturalimport.com/inc/sdetail/6653
MakerSumiya Bunjiro Brewery Co., Ltd. (founded 1910)
OriginJapan (Mikawa region, Aichi Prefecture)
CategorySeasonings / Vinegar & Mirin
Available inFrance, United States, United Kingdom, Germany
HandlingAmbient
Price tierPremium
ChannelSpecialty
Export readinessEstablished export
HS code2206.00
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.