Brewing city Hekinan: A walk through age-old factories regional Mikawa Mirin and rare white soy sauce

Hekinan City is one of the view production areas in Aichi Prefecture to use open-field farming, and is thus home to all sorts of farmer’s markets, hands-on agricultural experiences, restaurants, and other talked-about facilities. Fresh, local produce lines the tables at farmer’s markets like Hekinan Bijin brand carrots. With “bijin” meaning a “beautiful lady” in Japanese, the name says it all describing the beautiful and vibrant red color of the carrots with a characteristic sweetness. Harvest takes place around November to March, and everyone waits to snatch them up, so getting there early is a safe bet.

The Kokonoe Mirin company is the creator of Mikawa Mirin, beloved by many since the Edo period. Make a reservation to take a guided tour of the mirin factory, where you can see traditional mirin brewing methods and the liqueur’s history.
A restaurant and cafe are also available within the premises, where you’ll find yourself part of the fan club of its dishes and sweets using mirin. A store too is available selling the company’s signature product Kokonoe Sakura authentic hon—or true—mirin as well as condiments and snacks using hon mirin, so you should have no problem finding the perfect souvenir.
The Large Storehouse, built more than 300 years ago can be admired from the outside as you take a stroll around the area.

Kokonoe Mirin gave birth to this folk house-style restaurant with the hope of portraying mirin not only as a condiment for Japanese cuisine but a liqueur with limitless possibilities. The Mirin Cubed Pork Set meal is certainly popular, but there are also sweets like the Mikawa Pudding using mirin as well as mirin-flavored shaved ice! But it isn’t just hon mirin. You can also enjoy Japanese course meals and sweets using mirin lees and sake mash as ingredients.
The over-200-year-old residence of successive heads of the company’s family was renovated to become the K-An of today, making for a truly luxurious and sophisticated getaway from the everyday.

Peruse the stock of this calm 200-year-old renovated former residence of Kokonoe Mrin’s successive heads, including hon—or authentic—mirin, mirin lees, liquid sake mash seasonings, and foods and snacks using those very products. You’ll almost be at a loss of what to buy with so many intriguing choices. There’s even soft-serve ice cream which gives new form to the rich sweetness only hon mirin can deliver!
And don’t forget to grab a ginger ale, lemonade, or other drink using mirin available for takeout. From time to time, events like as much sake lees—great for soups or rubs—as you can fit in a bag and workshops too are held.

Tatsukichi Fujii, born in Hekinan City, was one of the leaders in Japan’s contemporary art movement. Gaze upon permanent exhibits highlighting his work as well as a variety of rotating exhibits whose themes change through the year.
The modern, black exterior of the museum blends in seamlessly with the historic Ohama Tera Town and its traditional construction, winning the museum numerous architectural awards. A museum shop offers patrons original Tatsukichi Fujii merchandise available nowhere else.

The Yamajo Shop’s signature product would have to be its Kinzanji miso made with koji produced in-house. Kinzanji miso is a miso with diced vegetables mixed in. But what sets Yamajo Shop’s apart from the rest is a mash using wheat koji and plenty Japanese-grown vegetables sliced in larger form before being mixed in with the miso.
Try making Kinzanji miso for yourself as it goes well with rice or as a snack with alcoholic beverages. Amazake; or sweet, low- or non-alcoholic sake; made with local rice and Aichi’s aromatic rice koji as well as a rich miso sauce using barley koji are just some of the popular items available here.

For 200 years, Yamashin, Inc. has continued to brew white soy sauce. This sauce won the Minister of Agriculture, Forestry and Fisheries Award at the All-Japan Soy Sauce Competition as well as other favorable ratings for its quality and flavor. Even so, Hekinan City’s local specialty white soy sauce is fairly rare around Japan.
But with a reservation, you can tour the factory, seeing the wooden vats used in traditional brewing processes and even purchase Yamashin White Soy Sauce (Special Grade) and white miso using white soy sauce at the reception office.

This quaint Western-style confectionery is beloved by all. The showcase displays all sorts of Western confections—everything from baked treats, pudding, and other everyday sweets to special, decorated cakes for anniversaries.
Of particular interest are the original sweets using Aichi-produced fermented condiments like Hatcho Miso and white soy sauce. Find the perfect sweets to take back home, like madeleines made with Kakukyu Hatcho Miso as the main component and an emphasis on baking style, moisture, and time in the oven or the White Soy Sauce Pudding and White Soy Sauce Madeleine using Yamashin’s white soy sauce for a rich, almost cheesy consistency.