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

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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 name: (Tokiwa village made in Aomori prefecture) soybeans (H21 year production: organic and natural farming practices), U.S. ( H23 year production / organic farming * radiation tested: radioactive substances "1 Bq/kg less than ' not detectable ), salt
-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 soy miso.
* The artificial preservatives and chemical additives, such as any unused.

Latest Product Reviews (11) Translating... Translate Product Reviews

何年もこのお味噌
Posted by 美桜*, 2014/07/04 12:21:49
子供が実習でお味噌汁を学校で作りました。 こちらのお味噌に慣れているので、一般のお味噌が美味しく感じなかったようです。
Posted by ny**********, 2013/07/04 13:44:38
ねっとりした味噌ですが、なめてみるとコクのある甘味があり、おいしかったです。味噌汁に入れると赤味噌が少し薄くなったような色になりました
美味しいです
Posted by ゆっ*******, 2012/02/12 09:55:53
スーパーなどにあるお味噌とはちょっと違う気がします。 そこまで違いは出ないとは思いますが、味噌汁がほっこりする味になりました。
リピです
Posted by ku******, 2011/12/28 09:31:44
美味しかったので、リピしました。安心な昔ながらのお味噌、ということで健康効果を期待してます。
このお味噌は病み付きです
Posted by 美桜*, 2011/12/04 10:51:41
もう何度目の購入でしょう?このお味噌を使い始めて他のお味噌に浮気する事がなくなりました。
おいしい生味噌
Posted by ku******, 2011/10/27 13:16:38
昔ながらの生きているお味噌が食べてみたくて購入しました。すごく美味しかったです!いいお味噌を作り続けて欲しいです!!
おいしいです
Posted by 美桜*, 2011/06/23 11:12:26
こちらのお味噌もお醤油同様美味しいのですが、いかんせん発酵が進むのでまとめ買いが出来ずにおります(^^ゞ
Posted by No*******, 2011/06/11 14:11:34
味噌は日本人のソウルフードですね。一度食べたらスーパーで売っている味噌はもう買えません。
Posted by er***, 2010/08/29 11:40:15
リピートです。なんかこのお味噌は生きてるって感じがして、おいしいです。
Posted by er***, 2010/07/19 12:47:04
こちらのお店の自慢だけあって、おいしくて安全なお味噌です。またリピートするとおもいます。

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