Originated from helping Echigo farmers make their own brewed miso
Echigo Nagaoka, which is only one of the largest snowfall areas in Japan, people have been making miso for 1year or 2-3 years since spring in order to spend the winter. Even men work hard, so we provide assistance to farmers who want to help. We hope to achieve the best quality in terms of quality instead of focusing on shipments, so we named it Echigoichi. Do not rely on machines as much as possible. In fact, it takes time and energy to deal with changes in weather and temperature, and the condition of raw materials. Based on the five senses and experience of the winemaker, it retains the experience and technology of several generations, "good yeast and fermentation bacteria live in a clean warehouse", and pay attention to hygiene, fermentation, maturity, and make high quality, safe, safe and delicious miso.
Echigoichi craftsmen make the best miso
「The most delicious Tanesuhara rice」, craftsmen use this special rice to make delicious miso. It is a gem that has gone through a very time-consuming process, such as making rice koji, cutting salt rice koji, and steaming soybeans. It takes a lot of time and effort. It is the best product in the world.
Miso that faithfully brings out the sweetness of rice
It is a product that faithfully brings out the original sweetness of Tanesuhara rice. It is characterized by its richness and deep taste due to long-term aging. Additive-free miso with the mellowness unique to Echigo miso.