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  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    7Sugiuri mirin28AUG10_DSC9779.JPG
  • A Japanese sweet bean dessert made with mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    30Sugiuri mirin28AUG10_DSC9878.JPG
  • Junmai mirin (matured for 1 year) Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    24Sugiuri mirin28AUG10_DSC9847.JPG
  • Crates of bottled mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    19Sugiuri mirin28AUG10_DSC9819.JPG
  • Tank holding mirin (matured for three years). Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    16Sugiuri mirin28AUG10_DSC9812.JPG
  • Sugiura Mirin CEO Yoshinou Sugiura, Hekinan, Aichi pref, Japan, August 28, 2010.
    12Sugiuri mirin28AUG10_DSC9800.JPG
  • CEO Yoshinobu Sugiura with his family, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    23Sugiuri mirin28AUG10_DSC9840.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    5Sugiuri mirin28AUG10_DSC9765.JPG
  • Entrance to Sugiura Mirin brewery, Hekinan, Aichi pref, Japan, August 28, 2010.
    3Sugiuri mirin28AUG10_DSC9885.JPG
  • CEO Yoshinobu stands outside his brewery, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    2Sugiuri mirin28AUG10_DSC9891.JPG
  • Ginger ale made with mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    28Sugiuri mirin28AUG10_DSC9859.JPG
  • Crates of bottled mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    20Sugiuri mirin28AUG10_DSC9823.JPG
  • A press to separate mirin from the mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    15Sugiuri mirin28AUG10_DSC9808.JPG
  • CEO Yoshinobu stands outside his brewery, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    1Sugiuri mirin28AUG10_DSC9890.JPG
  • Standard mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    26Sugiuri mirin28AUG10_DSC9852.JPG
  • Sugiura Mirin CEO Yoshinobu Sugiura holding bottles of mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    22Sugiuri mirin28AUG10_DSC9838.JPG
  • Junmai mirin (matured for 3 years) Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    25Sugiuri mirin28AUG10_DSC9850.JPG
  • Crates of bottled mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    21Sugiuri mirin28AUG10_DSC9831.JPG
  • Tanks holding maturing mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    18Sugiuri mirin28AUG10_DSC9817.JPG
  • Tank holding mirin (matured for three years). Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    17Sugiuri mirin28AUG10_DSC9813.JPG
  • Mixing the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    14Sugiuri mirin28AUG10_DSC9777.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    11Sugiuri mirin28AUG10_DSC9797.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    9Sugiuri mirin28AUG10_DSC9794.JPG
  • A wood carving of a old mirin bottle label and "kamidana" Shinto household shrine, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    4Sugiuri mirin28AUG10_DSC9756.JPG
  • Fig compote made with mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    29Sugiuri mirin28AUG10_DSC9873.JPG
  • (left to right) standard, 1 year and 3 year matured mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    27Sugiuri mirin28AUG10_DSC9855.JPG
  • Fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    13Sugiuri mirin28AUG10_DSC9775.JPG
  • CEO Yoshinobu Sugiura mixes the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    10Sugiuri mirin28AUG10_DSC9770.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    8Sugiuri mirin28AUG10_DSC9783.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    6Sugiuri mirin28AUG10_DSC9780.JPG
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