Chronicle of Hekinan

Introduction

The sea road gave birth to mirin, and to white soy sauce. Hekinan — a rare place where fermentation gathers in a single soil. A white paper on its brewing culture.

Contents

1. PrologueWhy Hekinan? — Why the Land Chose Brewing→
2. Chapter OneThe Sea Road — Ōhama Port and the Cargo Ships That Linked Edo→
3. Chapter TwoThe Invention Called Mirin — From Sweet Wine to Seasoning→
4. Chapter ThreeThe Invention of White — Why White Soy Sauce Was Born in Hekinan→
5. Chapter FourThe Land Where Brewing Gathers — An Ecosystem of Fermentation→
6. Chapter FiveThe Land That Brews Time — Fermentation and the Spiritual Culture of Japan→
7. EpilogueTo Savour Two Hundred Years, Now — Between the Constant and the Changing→