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※Soybean use before earthquake disaster

Solar rice koji miso ( Kosi ) ( 750 g) * domestic production contract rice, natural farming soybeans used

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Sun miso



Aomori Prefecture Tokiwa village of soybean and rice koji, and plenty of
With miso. A sweet scent and tanrei boasts a flavor.
Under the air and cold-brewed, clear of the Chichibu
Aged slowly and quietly.

◆ This is of raw materials and traditional manufacturing methods ◆

Soy is a valuable domestic production (from Aomori Prefecture, Tokiwa village organic soya)

Aomori Prefecture Tokiwa village organic farming rice
-Without additives
Miso is made from soybeans, yeast and salt.
-Natural brewing
Made from natural fermentation and maturation. Adjust the temperature in the population, to ferment in a short period of time (fast jyouji law) miso is not real miso
-Raw miso
Miso without any heating or alcoholic (alcohol), not from Aspergillus oryzae and yeast and lactic acid bacteria to kill really.
 In the power of natural microbes slowly matured
 To precisely because of the rich taste and aroma


Era was something old, miso is made at home, each family was settled bacteria. By invading fungi of the House there, making enzymes from Aspergillus oryzae be trained along with making-Koji in rice, steamed soybeans, salt, and soy or rice starch, protein is broken down into the fermentation and maturation. And this is the miso making process, also produce the taste of home that is.
House train a miso now that is almost but not quite many breweries also streamlined direction. Manufacturers penetrate mechanization, that speed jyouji law General says. Also couldn't Cook us some taste of home, miso was made at the very least, in the working of the microorganism and the seasonal variation is aged slowly to is.
 From raw miso yeast is alive.
 The last grain until the fermentation.


Not valid because microbes are survived miso to heat sterilization, Ching liquor (alcohol). Therefore, if the expected benefits of miso, by all means "raw miso, recommended. You can Sun without heat treatment, not the alcohol is yeast alive "raw miso, it's from flavor, body in good working.


To breathe during the fermentation yeast
With mouth breathing.
Miso is alive until the last one.
( ripening will be slowly put in the fridge. )


 -Miso making 70 years of tradition.
Arai buhei shopping Chichibu Saitama)

 Summits of Chichibu, Saitama Prefecture, bukō. It is a mountain legend that sheathed their upper cave, old Japan Takeshi tout ( ヤマトタケルノミコト ) and touched by its imposing style.
For more than 70 years since its establishment in 0/1930 at the foot of the Buko, has inherited the miso tradition 'Arai buhei shopping." Use ingredients and Chichibu delicious water and clear air quietly, slowly aging and fermentation we are making miso. Is made miso were charged, and cherish the color, taste and aroma in the traditional skills and his confidence.

~ Hand made this person ~ new Ito Osamu
-3Rd generation, Shin Osamu Ito-
"Miso is a mass of micro-organisms. I'm alive. So, slowly, slowly lay the aged will is important. It is in this process and come out tasty and nutritious. And one more thing, it's the soybeans. I think soy miso taste to decide. 」

Some Buko mountain (ぶこうざん) at the foot of the old symbol of the Chichibu and miso-making has been active.


Founder's 0/1929 (1929). Generation eye buhei (ぶへい) Arts and minds, took over 70 years Arai buhei shopping.

Store Manager & staff than the word

Taiyo staff, everyone Sometimes it Sun miso is eating.
But, say why, 'sometimes'?...

In fact all miso in my handmade from a.-

Say 'moment', from all their miso is the most delicious!
Should be, but the mind is
, Losing to "Sun miso'... ' and we think (laughs)

"Let's homemade miso! "And I would recommend it really is,
Not homemade, take a look at this solar miso!
Cordial Arai-San and me made from!

 ( by wants Manager )





■ product information
-Product name: rice with miso
-Raw materials: (made in Aomori Prefecture Edition village) soybeans (H21 year production: organic and natural farming methods),
U.S. ( H23 year production / organic farming * radiation tested: radioactive substances "1 Bq/kg less than ' not detectable ), salt
 * Red miso
-Content: 750 g
-How to store: keep in the fridge.
-Shelf life: 3 months from the manufacturing date
-Shipping methods: at room temperature (refrigerated products and included possible)
* 6 Month-will be delivered in a chilled between September

■ Sun rice koji miso is made by domestic contract farming rice and
It is brewed without additives, using natural farming soybeans and miso.
* The artificial preservatives and chemical additives, such as any unused.

Latest Product Reviews (28) Translating... Translate Product Reviews

Posted by 20********, 2014/06/04 11:28:31
良い材料を使用した味噌なので、安心です。美味しいです
濃すぎず美味しい味噌汁ができます。
Posted by みみ***, 2014/04/01 03:11:12
これと豆味噌をまぜてお味噌汁を毎日作っています。またお願いします。
毎日味噌汁を飲むのが幸せに!
Posted by 09******, 2014/03/04 12:21:29
味噌は地方で色々種類が有り好みも様々だと思いますが、この味噌は万人に受ける味だと思います。昔の味噌のイメージは塩気が強い印象でしたが、これは円やかな塩気と旨味で味噌ラーメンに使っても負けないと思うぐらい味に芯が有ります。
Posted by 20********, 2013/11/29 14:29:28
リピートです。安全な材料から作られた味噌、美味しいです。食べやすい味です。
Posted by 20********, 2013/09/16 12:18:06
食べやすい味で、美味しいです。安全なものを選んで食べるようにしています。 自然農法はすばらしいと思います。
ちょっと高いけど
Posted by あさ*****, 2013/08/06 19:11:01
無添加、検査済の安全な味噌が手にはいって嬉しいです。震災前のものはもうないと思っていたので… 大事に使います!
Posted by マル*******, 2013/01/18 03:03:42
この味噌を使ったお味噌汁をずっと飲んでいたら 他の味噌では「変な味」と思うようになってしまいました。
Posted by はな****, 2012/12/26 03:44:09
安全なお味噌を探していてこちらの商品を見つけ、多少いいお値段ですが震災前の材料を使用していますしおいしいのでリピしました。 スーパーSALEでこちらと太陽天然醤油を購入させて頂きました。ありがとうございます。
Posted by マル*******, 2012/11/06 03:30:42
近所のスーパーで長期熟成しているであろう味噌を選んで買ってましたが、あまりおいしくない。この味噌はこくがあって、こんなに違うものかと驚くほどおいしいです。
おすすめ!
Posted by ic*****, 2012/10/04 02:22:48
こくのある美味しいお味噌でリピしてます♪

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