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Entering barrel! Red system hot miso of the craftsman feelings that I taught you with the yeast fungus of the cherry tree of 100 selections of famous spot of cherry tree "excessive tightness cherry trees"

2 kg of Sendai miso excessive tightness cherry tree brewing sake from the finest rice miso (vermilion barrel)

2 kg of Sendai miso excessive tightness cherry tree brewing sake from the finest rice miso (vermilion barrel)
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$ 23.80 (¥ 2,700)
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The representative "home Sendai miso" of the dark-brown bean paste ancient rite manufacturing method
"The parting present" that Masamune Date left the representative "home Sendai miso" of the dark-brown bean paste. その古式製法は、大豆の皮をむき(昔は乾燥させ打ち付けて割って皮をむいたと文献にあいます)、米こうじの他に、大豆麹(こうじ)を加えて味噌造りをしたと文献にあります。
I adopt this manufacturing method and am finished in mellow, refined miso by technique of two steps of original aging (米糀 adds it to こうじを two phases, and fermentation lets you mature and starts 米糀 び taste and sweetness to the maximum) deeply.
"減減大豆契約栽培大豆" of the Miyagi JA green
It is the soybean which the one year farmhouse to weed, and to harvest of the field brought up before a crop through hardships by hand. Using a minimum pesticide, I bring up a soybean of good quality.
At the time of miso structure, I peel the soybean. (complete ecdysis)

Rice and Okinawa nature salt from Miyagi
I taught you it with Miyagi rice produced in and the Okinawa nature salt of the rice granary hometown. Rice and the soybean are the ratio of 1:1. (for dry miso, it becomes sweet)
Salt is approximately 11.8%.
I use the yeast fungus of the cherry tree of the ground "excessive tightness cherry tree" of 100 selections of famous spots of cherry tree
There are approximately 1,200 rows of cherry blossom trees more than 80 years years old along the bank of clear stream "white Ishikawa" drifting from Zao, Miyagi. There is a miso brewery of our store in the ground of the opposite bank.
I gathered natural yeast from the honey of the cherry blossoms of the row of cherry blossom trees in front and found out the yeast fungus which I could use for miso.
Taste structure ... of master craftsman - 匠 of Miyagi
Abe of the plant manager was chosen as a person of Miyagi excellence skill "master craftsman of Miyagi" in 2008. I worked on the souvenir soil method (taste in the technique of the land makes a product of the land), and the development of various products which made use of the rich subject matter of the Zao foot of a mountain, and adopted the traditional skill of the miso soy sauce was evaluated.

To miso soup, dengaku, rice ball, oden, もろきゅうなどの miso dish
The Sendai miso which I fitted with the yeast fungus of the cherry tree of 100 selections of famous spot of Zao foot of a mountain cherry tree "excessive tightness cherry trees." It is the miso which drew taste and sweetness of 米糀 (grow on) by two steps of private school student technique that evolved the ancient manufacturing method of the representative "Sendai miso" of the red system hot miso more to the maximum.

2 kg of excessive tightness cherry tree brewing sake from the finest rice miso (vermilion barrel)
♦ raw materials
Soybean (not genetic modification), rice, salt, alcohol
* Do not use preservatives.
♦ date
6 months
♦ How to save
Store away from high temperature, high humidity and direct sunlight.
Keep in the refrigerator after opening (after opening), served at your earliest convenience.
♦ supplier
玉松 miso shoyu co., Ltd.

Please come to a present
Please in celebration of / memorial days on / Respect for the Aged Day in / Mother's Day in / delivery / Christmas / Father's Day on gift / midyear gift / summer greeting card / greeting cards sent in the late summer / year-end present / New Year's greetings / family celebration / thanks / marriage / entrance to school / finding employment / birthday.
[here seasoning]

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