Since its established in 1862 in Aichi Prefecture, Kankyō Shuzo brews its own mirin and, since 1954, has also produced sake from high-quality local and domestic glutinous rice. Specializing in fermented products, the house also produces amazake, a mild, low-alcohol sake, and incorporates rice and malt into its fermentation processes. True to a philosophy of purity, Kankyo Shuzo refuses any addition of chemical seasonings, preservatives or colorings, and maintains a relationship of trust with its customers by regularly publishing information on its production.