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KING ALCOHOL INDUSTRIES (S) Pte Ltd
King Alcohol Industries (S) Pte Ltd was incorporated in Singapore in 1987 as the subsidiary of King Brewery (King Jyozo) Co., Ltd., Japan. King Brewery Co., Ltd, Japan started business in the year 1900 and is now one of the leading manufacturers of Mirin, Sake, Liqueur and great varieties of Japanese Cooking Seasoning. In Singapore, King Alcohol Industries (S) Pte Ltd’s main activity is to manufacture Japanese Cooking Seasonings such as Mirin, Teriyaki Sauce, Tsuyu (Japanese Soup Base), Sushi Vinegar, etc and supply them to Singapore and overseas market.
King Alcohol carry-on the manufacturing with excellent and advanced technology and experience acquired over a century by the parent company, King Brewery Co., Ltd., Japan. Our operations are highly automated for which the latest equipment installed in our 3 buildings, which are, one 4-storey factory/warehouse, one single-storey factory and one single-storey warehouse on a land of 9,000 square meters.
Singapore is an ideal location because of its excellent infrastructure and facilities for import, export and local operations. The high level of hygiene and cleanliness, strictly enforced by the Government Ministries, is also a crucial factor for our operation. Having the benefit of all the above, we strive to produce high quality products which rank amongst the best, if not the best.
Our motto is to produce the best quality and no effort is spared to achieve this. Starting from the raw material, high standards of quality are laid down at every stage and these high standards are strictly enforced. We believe today’s quality should be better than yesterday’s and tomorrow’s quality should be better than today’s. And so technical development is an on-going process in our Company. We conduct research, using biotechnology, to constantly strive for improvement so that we achieve a higher level of satisfaction amongst more customers.
Japanese cuisine is already popular all over the world and is getting more popular because of its healthy natural taste. King Alcohol Industries (S) Pte Ltd will contribute more and more to culinary pleasure around the world by producing and developing quality Japanese Seasonings.
OUR QUALITY CONTROL AND TECHNICAL DEVELOPMENT
Our motto is to produce the best quality and no effort is spared to achieve this. Starting from the raw material, high standards of quality are laid down at every stage and these high standards are strictly enforced. We believe today’s quality should be better than yesterday’s and tomorrow’s quality should be better than today’s. And so technical development is an on-going process in our Company. We conduct research, using biotechnology, to constantly strive for improvement so that we achieve a higher level of satisfaction amongst more customers.
OUR FUTURE
Japanese cuisine is already popular all over the world and is getting more popular because of its healthy natural taste. King Alcohol Industries (S) Pte Ltd will contribute more and more to culinary pleasure around the world by producing and developing quality Japanese Seasonings.
MANUFACTURING PROCESS
OUR PRODUCTS (TSUYU / SAUCE)
OUR PRODUCTS (MIRIN/RYORISHU?NIZAKE?VINEGAR)
WHAT IS MIRIN ?
Mirin is a sweet cooking sauce. It is traditional and indispensable part of Japanese cuisine. Mirin imparts a special flavor to food and enhances the visual appeal - an important aspect of Japanese food - by giving gloss and luster to the surface of meat or fish. It also prevents fish from breaking up during cooking. Mirin is used in many methods of cooking like boiling, steaming, broiling, grilling, roasting and in a great variety of food like beef, pork, poultry, seafood, vegetables, etc. In fact, Mirin is so versatile a sauce that it enhances the taste of almost any food.
Mirin is an all-natural product made of rice with KOJI(special aspergillus) and has a variety of organic acids and flavoring elements with 14% alcohol content. It helps to eliminate smells and also marinates meats and seafood. Mirin has been produced in Japan for over four hundred years and with our factory in Singapore we bring in a bit of Japan’s history to you who loves.
WHAT IS SAKE ?
Sake is made from rice, KOJI(special aspergillus),and yeast. It takes about 2-3 weeks to make alcohol (SAKE), after these ingredients are mixed.
How to get alcohol from rice, this is the most popular question for SAKE. Normally it has 18-19 percent alcohol (other brewing alcohol has less than 13 percent alcohol , beer has about 5-7
percent, wine has about 12percent)
What happens in tank during SAKE making,? KOJI would react with the protein ,present in cooked rice, to glucose, which will later be absorbed by yeast to produce alcohol (SAKE).
Japanese has been consuming SAKE both as beverage and cooking for a long time. Cooking SAKE contains a lot of natural substances which enhance cooking.
This is the reason why it contains a lot of natural substances, if rice is not well milled ,rice keeps a lot of proteins, then these proteins turn to natural substances (for drinking become impurely) for SAKE . In Japan, SAKE is separated to take as drinking and to use for cooking.SAKE consumed as alcohol beverage is called SEISHU and Cooking SAKE is called RYORI-SHU.
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