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» Kanda Toshimaya Co., Ltd. Registered as a UNESCO Intangible Cultural Heritage A traditional manufacturing me thod praised around the world “Kanda Toshimaya”‘s “Me unfiltered raw unprocessed sake” sells “drinking mirin” that shows high values ​​in

Kanda Toshimaya Co., Ltd. Registered as a UNESCO Intangible Cultural Heritage A traditional manufacturing me thod praised around the world “Kanda Toshimaya”‘s “Me unfiltered raw unprocessed sake” sells “drinking mirin” that shows high values ​​in

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[Kanda Toshimaya Co., Ltd.] [Registered as a UNESCO Intangible Cultural Heritage] A traditional manufacturing method that has been praised around the world “Kanda Toshimaya”‘s “Me unfiltered raw unprocessed sake” “Drinking mirin” that shows high values ​​in umami, enzyme activity, and polyphenols "Sell ​
Kanda Toshimaya Ltd. Press release: December 9, 2024 [Registered as a UNESCO Intangible Cultural Heritage] Traditional manufacturing method praised by the world “Me unfiltered unprocessed sake” by “Kanda Toshimaya” Sells “drinkable mirin” that shows high values ​​in umami, enzyme activity, and polyphenols [Traditional production method registered as UNESCO Intangible Cultural Heritage] “Drinking Mirin” with strong flavor, efficient intake of enzymes, and functionality
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-22d587260b2c04ba0824ac19ba969054-2482×1653.jpg “Me” is the first mirin in history that won medals in all three major alcoholic beverage competitions in the world (IWSC, SFWSC, and ISC) December 5, 2024, including mirin “Japan’s traditional sake brewing technique using Koji mold” has been registered as a UNESCO Intangible Cultural Heritage It was done. Mirin is said to have been created around 1590 as a sweet alcoholic beverage made from shochu and koji. During the Edo period, “Yanagikage” is a blend of shochu and mirin It was popular as a high-class liquor, and at the second Paris World’s Fair (1867), where Eiichi Shibusawa was also present, it was sold in the Japanese pavilion. Mirin was served to people in Europe (The first time sake was exhibited at a World’s Fair was at the Third Paris World’s Fair (1878)). However, over time, mirin became more recognized as a seasoning, and as similar products such as mirin-style seasonings increased, its presence began to decline. The impact has been significant, and the number of mirin license areas has decreased by nearly half from 1970 to 2021. “” sold by Kanda Toshimaya Ltd. (Uchikanda, Chiyoda-ku, Tokyo/President: Rintaro Kimura) It is the ancient koji liqueur “Me” ‘ has been launched in 2021 in order to break through this current situation and popularize ‘mirin as a drink’, which has been passed down for more than 400 years, and this time we have quantified the quality. As a result, Kanda Toshimaya’s “Me” compareswith amazake, red wine, and white wine produced by major domestic manufacturers. Approximately 1.61 to 6.23 times more flavorful and 100 times more enzyme activity It became clear. Moreover, Polyphenols equivalent to red wine Confirmed to be included. Therefore, Kanda Toshimaya’s “ Me unfiltered raw sake It has been revealed that mirin has an overwhelmingly strong umami flavor, allows enzymes to be ingested more efficiently, and is highly functional. Kanda Toshimaya official website: https://me-toshimaya.com 01. Background Japan’s proud traditional food “Mirin” in a traditional way “Kanda Toshimaya” is a liquor store that descends from Tokyo’s oldest liquor store, Toshimaya (*), which was founded in 1596 on the Kanda-Kamakura Riverbank. Toshimaya is said to be the “original izakaya” for offering sake and snacks that go well with alcohol. When Tokyo was called Edo, mirin was a luxury and sweet “drink.” The 1867 Paris World’s Fair is known as the first time that the Edo shogunate officially opened a store at the world’s fair, and the diaries of Shibusawa Eiichi and others who accompanied the party mention mirin being served to the people of Paris at that time. is also written. However, over time mirin became more and more recognized as a seasoning, and the idea of ​​drinking it as an alcoholic beverage disappeared. Therefore, in order to go back to our roots, we have created a product called “Me” by remaking mirin, which was made using traditional methods, into a modern liqueur made from koji. It’s so sweet There are no added sugars or sugars, and as it is a low GI food, it prevents blood sugar levels from rising, while the power of koji has a nourishing effect. This is a liqueur suitable for modern people. 02. Features Adopts a simple and natural traditional manufacturing method When developing “Me,” Kanda Toshimaya stuck to traditional manufacturing methods that have been registered as UNESCO’s Intangible Cultural Heritage. The ingredients of traditional hon mirin are Rice koji, sticky rice, and rice shochu . In recent years, in order to keep prices down, foreign glutinous rice and foreign brewing alcohol are often used instead of rice shochu. Meanwhile, “Me” uses high-quality domestically produced glutinous rice and rice shochu from Kumamoto’s “Kuma Shochu.” The rich flavor unique to domestic rice, the mellow taste of high-quality rice shochu, and the sophisticated rice koji that can only be made by experienced craftsmen. Mild and supple, the original taste of mirin is produced. “Me” is made by soaking these ingredients together and saccharifying them with Koji mold. Freshly made mirin is cloudy, so normally a “dripping agent” is added to let it settle, but “Me” follows tradition and takes time to watch it settle naturally. . The process can be done in a short amount of time if you use a degreasing agent, but with this manufacturing method, the amount of time it takes is unknown. You don’t know whether it will take months or years, so you just keep waiting, and as it slowly settles, the liquid dissolves into the liquid, giving you a richer and richer finish. Finished mirin usually has water, alcohol, liquid sugar, etc. added to it at the end, and must be pasteurized to sterilize it, but “Me” has no additives, so pasteurization is not necessary. There is no need to do so. Therefore, Koji creates Enzymes that can be expected to have the effect of beautifying your skin and improving the intestinal environment can be left as is. By bottling this unfiltered unprocessed sake, which is extremely rare for mirin, we are able to lock in all of its rich flavor and nutrients.
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-e3b97e8b9b1c8e2df81e8c823e5936a5-350×261.png 03. Items and period of component analysis In this analysis, we analyzed “umami”, “enzyme activity”, and “functionality”. The analysis items are five components: glutamic acid, which is a flavor component, and α-amylase, lipase, protease, and polyphenol, which are enzyme activities. We compared amazake, red wine, and white wine from major domestic manufacturers. The analysis period is from May 1, 2024 to May 29, 2024. About umami ingredients Kanda Toshimaya mirin “Me” has more flavor than sweet sake, red wine, and white wine produced by major factory-produced domestic manufacturers A and B. 1.61-6.23 times more The glutamic acid content of “Me” is 25.73 mg/100 ml, 16.00 mg/100 ml and 14.40 mg/100 ml of amazake from major domestic factory-produced manufacturers A and B, and 6.54 mg/100 ml and 4.13 of red wine and white wine. It was revealed that it was 1.61-6.23 times more than mg/100ml. In other words, it turns out that “Me” is a mirin with a strong umami flavor. *Analysis figures are rounded to the third decimal place. The magnification is calculated based on unrounded numbers
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-7b2699b59ad0d4ff93ffdee7466635b7-416×255.png About enzyme activity The enzyme activity (α-amylase) of Kanda Toshimaya mirin “Me” is higher than that of amazake, red wine, and white wine produced by major domestic manufacturers A and B. More than 100 times higher The α-amylase activity of “Me” is 2.14 U/ml, 0.00 U/ml of factory-produced amazake from major Japanese manufacturers A and B (both companies A and B), and 0.02 U/ml of red wine. , was found to be more than 100 times higher than white wine’s 0.00U/ml. It was also confirmed that the activity of lipase and protease was higher than that of red wine. In other words, “Me” has been proven to be a mirin that can efficiently ingest enzymes.
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-64561acb16992f842fd7243c3ffa66dc-433×259.png
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-48b32275c1d598e116c8900240543a71-524×242.png About functional ingredients (polyphenols) The functional ingredients of Kanda Toshimaya mirin “Me” are Equivalent to red wine The polyphenol content of “Me” is 205.61mg/100ml, which is equivalent to the 226.58mg/100ml of red wine, which is said to have a high amount of polyphenols. In other words, “Me” has been proven to be a mirin that can effectively ingest polyphenols.
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-bf757d74a98c06947d9afbb6e14fe75a-458×235.png 04.Summary 1. The umami components of mirin “Me” are higher than those of the factory-produced sweet sake, red wine, and white wine produced by major Japanese manufacturers A and B. 1.61-6.23 times more 2. The enzyme activity of mirin “Me” is higher than that of amazake, red wine, and white wine made by major Japanese manufacturers A and B. More than 100 times higher 3. The polyphenol content of mirin “Me” is Equivalent amount of red wine Included Therefore, it has become clear that Kanda Toshimaya’s “Me” is a mirin with an overwhelmingly strong umami flavor and a more efficient way to ingest enzymes and
polyphenols. “Me” is a drinkable mirin that is delicious to drink and has been proven to contain nutritional ingredients that are expected to be highly effective for health and beauty. This time, we not only visualized the deliciousness and functionality of our products, but also had the opportunity to reaffirm the appeal of traditional manufacturing methods that take time and effort. Based on this result, Kanda Toshimaya will put even more effort into passing on and developing mirin culture. 05. Analysis agency dot science Co., Ltd. – Official website: https://rebranding.science 06.Awards and transaction results (partial) [Award history] “Me” is the first mirin in history to win medals at all of the world’s three major alcoholic beverage competitions (IWSC, SFWSC, and ISC). Product name: Me unfiltered raw sake ・IWSC (International Wine & Spirits Competition) 2022 Silver Award ・SFWSC (San Francisco World Spirits Competition) 2022 Silver Award ・ISC (International Spirits Challenge) 2022 Bronze Award Product name: Me unfiltered raw sake Origarami ・IWSC
(International Wine & Spirits Competition) 2022 Bronze Award ・SFWSC (San Francisco World Spirits Competition) 2022 Silver Award ・ISC (International Spirits Challenge) 2022 Silver Award [Transaction results (partial, in no particular order)] ・Gold Bar at Edition ・VERT ・VERT Hanare ・The SG Tavern ・The SG Club ・TOKYO CONFIDENTIAL ・BAR Takanashi ・Shiraiya The Bar Shinchatei ・FOLKLORE mixology&terroir ・Low-Non-Bar ・Cocktail Works Jimbocho ・ARBOL (Gaho) ・BAR BUTLER GINZA ・Penthouse Garden ・TOKYO SAKE DEPARTMENT ・bar cacoi ・code name MIXOLOGY akasaka ・Bar Algernon Sinfonia ・BAR BW01 ・BAR B&F ・BAR LIBRE ・BAR NO LIMIT ・bar&chocolate CACAOTAIL ・Cocktail Bar Raven ・BAR ANDALSIAN ・Bar RENRi 07.Voices from top creators
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-1bf01d2379f96fdf1763e65d34a7a89f-883×586.png “Me” goes beyond mirin and is loved by top domestic creators Mr. Toshihiro Tanaka, owner and pastry chef of VERT:
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-c322788f728c61f1a6d422d01804b6e8-236×367.jpg “Me” is indispensable to me, and I use it as a sugar that can accompany all ingredients. Compared to adding regular sugar, it adds depth and richness and expands the range of flavors. Even after adding it, so-called sugar does not remain heavy. Also, perhaps because it is a Japanese ingredient, it goes well with Japanese tea, and serves as a link between the flavors. BAR Takanashi Owner and Bartender Hiromi Takanashi I drank “Me” for the first time a few years ago. At that time, I didn’t know that mirin was originally a popular drink, so I first became interested in the fact that “Me” was made by
replicating the traditional method of making mirin. When I tried it, I was surprised to find that it had a deep richness, a rich aroma of koji, and a firm sweetness, but was not overly sweet. Since then, we have been offering cocktails using “Me” and they are very popular with our customers.
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-59e141f866f3e805101a87b406d4277a-228×368.jpg ■About the operating company
https://prcdn.freetls.fastly.net/release_image/71919/5/71919-5-ae5e9de960a7c55aac1f43bcd767935b-570×390.jpg Kamakuracho Toshimaya Liquor Store selling baijiu (“Edo Famous Places Pictures”) A sake store that descends from Tokyo’s oldest sake store, Toshimaya (*), which was founded in 1596 on the Kanda-Kamakura Riverside. Toshimaya is said to be the “original izakaya” for offering sake and snacks that go well with alcohol. In the early Showa period, Toshimaya Sake Brewery Co., Ltd. was established in
Higashimurayama and began full-scale sake brewing. As a liquor store that sells sake and mirin produced by Toshimaya Sake Brewery, with a focus on the Kanda-limited sake “Rita”, we have long been patronized by people who live and work in the Kanda area. In 2021, we will start selling “Me,” an ancient koji liqueur, in order to preserve the wonders of hon mirin, which has received little attention and the number of manufacturers and craftsmen have decreased significantly. It is being popularized mainly by top domestic creators such as chefs, bartenders, and pastry chefs. (*Currently: Toshimaya Main Store Co., Ltd.) [Company profile/contact information] Company name: Kanda Toshimaya Limited Company Capital: 12,000,000 yen Address: 1-3-1 Uchikanda, Chiyoda-ku, Tokyo 101-0047 H P: https://me-toshimaya.com/ Instagram: https://www.instagram.com/me.toshimaya/

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