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White soft sugar

About half of the sugar used in Japan is of this type. It can be used for a wide range of purposes including cooking, confectionery, and beverages.

White soft sugar

Granulated sugar

This is the most widely used type of sugar in the world. Its crystals are slightly larger than those of white soft sugar, giving this highly pure sugar a dry and powdery feel. It has a simple sweetness with no peculiarities, not overpowering the flavors of other ingredients. This type of sugar is good for use in drinks such as coffee and tea and for baking Japanese sweets.

Granulated sugar

Brown soft sugar

Slightly less pure than white soft sugar, this type of sugar is characterized by its yellowish brown color. It has strong sweetness and a distinctive body, and it can be used for Japanese stewed foods, sweets, other Japanese dishes, and more.

Brown soft sugar

Light brown crystal sugar

This is light brown sugar of high purity. It produces luster and body in Japanese stewed foods. Other uses include pickling and cotton candy.

Light brown crystal sugar

White crystal sugar

This sugar with large crystals is used for making plum and other fruit liqueurs. Other areas it is used in include sweet bean paste, which is indispensable for making traditional Japanese sweets, and jellies.

White crystal sugar

Kibi-zato sugar

Brown soft sugar is made from completely refined sugar liquid by crystalizing the liquid remaining after repeatedly producing white soft sugar, granulated sugar, and the like. The color of brown soft sugar comes from repeated heating in the refining process. Its components are not very different from those of white soft sugar.
Kibi-zato sugar, on the other hand, is made by boiling down sugar liquid during refining. For that reason, the flavor of sugarcane is accented in Kibi-zato sugar.
Flavored with a smooth sweetness and a distinctive body, it is nevertheless free of overly strong odor or taste notes, giving it a wide range of uses not only in cooking, but also for instance in confectionery and coffee.

Kibi-zato sugar

Calcium-fortified sugar

Calcium-fortified sugar was developed in light of increased interest in calcium as a nutrient often lacking in diets in Japan and in osteoporosis and other bone-related issues in the aging society. It contains 50 mg of calcium and 10 mg of magnesium per tablespoon (10g).

Calcium-fortified sugar

Cup sugar

This is granulated sugar packaged in single-use size for coffee and tea.
It is available in 3 g, 5 g, and 6 g product sizes to easily regulate the amount used each time.

Cup sugar

Frost sugar

This granular sugar with soft sweetness dissolves quickly even in cold water. It is good for yoghurt and cold drinks such as iced coffee. Even blend it with cream or use when making fondant icing and similar sweets.

Frost sugar

Powdered sugar

This sugar is produced by grinding granulated sugar into a powder. Because our proprietary process prevents the sugar solidifying without adding cornstarch, it melts smoothly in the mouth. Powdered sugar is perfect for baking cookies or glazing cakes.

Powdered sugar

Individually packed gum syrup

A small portion of liquid sweetener is provided in individual plastic containers. It can be used conveniently for iced coffee or tea.

Individually packed gum syrup

Low-calorie sweetener

Low-calorie sweetener is designed for those who are watching their calories.They are available in two types according to use: zero-calorie and 1/3- volume usage type.

Low-calorie sweetener

Rock sugar

This type of sugar is characterized by its large sugar crystals. That makes it just right for homemade fruit liqueurs. "Rock type" is larger than "crystal type" as time is taken in production to slowly form crystals. With its large surface area, "rock type" quickly dissolves in water than "crystal type", making it good for fruit liqueurs where the fruit is steeped for a shorter period of time.

Rock sugar

Liquid sugar

Liquid sugar is produced for commercial users such as beverage manufacturers.Under a stringent system of hygiene management, the composition, concentration and other properties are finely adjusted in line with the requirements of the customer product. The product is delivered by tanker truck.

Liquid sugar

Cup Oligo / GOS

Developed by Nissin Sugar using biotechnology, Cup Oligo is an oligosaccharide made from the lactose contained in milk. Its main component, galactooligo saccharide (GOS) , is effective in promoting the growth of Bifidus bacteria. Cup Oligo has superior physical properties as a food sweetener and—as a substance also present in breastmilk— is reliable in terms of safety. Available in two types, syrup or powder, depending on customer requirements, it can be used by manufacturers to make their own health-conscious food products.

Cup Oligo / GOS

Large pack for commercial use

This product is available in a large number of varieties to match all food processing requirements.

Large pack for commercial use