The delicious thing is first from the body.
Natural materials are produced with a lot of time and effort.
“Umamushi no Kuni” Mimosaka no Kuni (Okayama prefecture north old country name)
This area has a water vein originating from China mountains, it is so called because of the refreshing water that springs up and the cold climate from the Mountain Mountain Plateau.
Kurajiro Kura and the cedar trees built by Kiyoshiro Kurozu, and the rich groundwater that continues to spring from its founding are carefully used, and the natural wine making still remains unchanged even now.
At Kono vinegar miso manufacturing factory, we continue to build it for generations at the storehouse and cedar bucket built by Kiyohjiro.
On the walls, beams and pillars of this warehouse, the “yielding with storage” that has been cultivated since its foundation has settled, and generations inherited a number of handicraft techniques that make use of yeast while incorporating new technologies, manufacturing We tell the traditional taste to today with a sincere thought towards us.
It is traditional standing fermentation Japanese vinegar, all done by hand.
It is a traditional soy sauce that is slowly finished by the inherited manufacturing method.
It is a natural brewed miso that uses aged cedar and aged at natural temperature.
Incorporating “yeast with storage” that has been cultivated for generations, we incorporate new technology and inherit the handicraft technique to make use of yeast.
We stick to domestic raw materials · natural brewing, thinking about dialogue with useful bacteria, and communicate the traditional taste and security together with a sincere thought.
It has a gentle scent, soft acidity that does not come with tingle.
Momo without addition without additives, I tell the taste of the foundation at the time of its founding.
Miso that matured for a year in a cedar.
Cold-making miso which made natural brewing in a cedar store and a cedar bucket.
Miso using Okayama prefecture first rice and domestic soybean.
A dish of natural soy sauce moromi, packed the most soy sauce unheated.
Rice vinegar using sake rice and red koji used from ancient times.
Miso with a rich taste without adding any saline.
(C) 2018 Kono vinegar miso manufacturing factory