In Aizu Bange town blessed with abundant rich spring water and good rice, brewing
industry has been done flourishing.
Brewing of Sake and brewing of Miso and Soy sauce is a traditional industry
of Aizu Bange town boasts with a history of 200 Years.
It is said that it was division of labor with the times the Miso, the Soy
sauce, and Sake were made in the same warehouse(Kura) at
first when the brewing began at Bange. It seems as if the passion of the people who continue to challenge new endeavors is being
added as ingredient, while preserving the traditional taste that these people have conveyed. Because Miso and Soy sauce are
fermented food, it has been reviewed as a healthy food now.
The appearance to defend the technology of the tradition by the stubborn,
it seems to see the desire as the successor to the next
generation. And Miso and Soy sauce suitable for the climate of Aizu Bange
are coined, and it has continued to be loved for a long time
among peoples. In addition, we can not miss the activities that anticipate the future,
such as to disseminate information not only
within the region, but also outside of the town, by trial and Error.
Try expanding your cooking repertoire with Miso and Soy sauce of Aizu Bange.
Leek Miso and Perilla Miso are put on rice of warm Aizu Koshihikari, and eat it, the flavor of the fragrant Miso reminds of the taste
of mother and the tasteful of hometown Aizu Bange.
Enjoy the traditional taste of Aizu Bange, please relish the Miso and Soy
sauce!
Because the water and air are good, the Miso is delicious, too!
Miso(Soybean paste) 3 Brewers(Miso San Kura)
