‘Shiro-Mirin Museum’ Opens – Experience the History and Production Process First-Hand

April 11, 2025

On March 29th, the ‘Nagareyama City Shiro-Mirin Museum’ was established in Nagareyama City, Chiba Prefecture, to promote the appeal of shiro-(white)mirin, sweet rice wine with a more translucent sparkle, and cultivate local hometown love. The museum is located in the Honcho area of Nagareyama, a central hub for shipment by boats and brewing during the Edo period, and the very birthplace of shiro-mirin.

Thereafter, “shiro-mirin” made by 2nd generation master brewer Monjiro Horikiri, gained popularity throughout Edo City, and came to be known countrywide as “azuma meibutsu,” a famous product from the eastern region of Japan. This is the origin of Kikkoman’s current product, “Manjo Hon Mirin,’ and has been an essential cornerstone of Japanese food. The ‘Nagareyama City Shiro-Mirin Museum’ is situated next to the Nagareyama Kikkoman Plant, which has preserved ‘Manjo’ flavor, and extensively showcases the many appeals of both shiro-mirin and Nagareyama City. The museum features various mediums, such as panels and videos, for five senses interactive learning about the story behind the birth of ‘Nagareyama Shiro-Mirin’, the historical development of Nagareyama into a major mirin production region, the mirin production process, and recipes using mirin.

The on-site Kitchen Studio, ‘Kamoshi Aeru’, offers the experiences of making kinako powder (roasted soybean flower) sweets using mirin and mirin lees, and preparing a dressing that uses mirin (reservations required).

The museum shop, ‘Nagareyama Gururi’, offers a line-up of seasonings and sweets made with shiro-mirin, limited items, and souvenirs from Nagareyama Honcho. Soft serve ice cream flavored with shiro-mirin and coffee is available at the on-premises dining space. Kikkoman has collaboratively supported the establishment of the museum through provision of images, exhibit introductory information and general oversight. Special limited products, including ‘Manjo Nagareyama Shiro-Mirin (万上　流山白味醂)’, Junmai Hon Mirin made with 100% domestically produced rice, and ‘Manjo Nagareyama Hon Naoshi (万上　流山本直し)’, a delicately sweet liqueur produced by blending Nagareyama Shiro-Mirin with authentic rice shochu, can be purchased at the museum shop.

Kikkoman will continue to collaborate with Nagareyama City to support the educational campaign for Nagareyama Shiro-Mirin through the Manjo Brand.

3-358-1 Nagareyama, Nagareyama City, Chiba Prefecture, 270-0164, Japan

5-minute walk from Heiwadai Station on the Ryutetsu Nagareyama Line

9:00 AM to 5:00 PM (Closed Mondays; if Monday falls on a public holiday, closed the following day)

For further details visit here (Japanese only)↓