It has always been said, that the coldest time of the year, known as Daikan, is the best time to start making miso, due to its low rate of bacteria in the air.
Therefore, our company has always held the event of Daikan Shikomi, in order to carry on the “heart of artisan,” and to acquire the knowledge and the technique of miso making, through the experience of it in the traditional method.
It was our 22nd Daikan Shikomi, and we prepared naturally fermented miso using domestically grown ingredients, which have been popular among the customers.

　Soybeans from Hokkaido, Sasanishiki rice from Miyagi, and “Amami Salt” taken from deep-sea water of Muroto offshore were used for this yearﾕs Daikan Shikomi.
Starting from the early morning of the 21st, after the visit to the branch of Matsuo Shrine, which stands within the plant, we had made miso-balls of old times. We had prepared a total of 170 tons of miso for fermentation, including the work done on the 23rd.

　This miso will be fermented naturally until the day of midsummer, and after being turned upside down, it will be fermented toward maturation furthermore.
After checking the degree of maturation and the condition of miso, we prepare “Meisho” and “Takumi” for department stores, and a limited edition of “Shizen no Megumi Shun” for chain stores, etc., to be shipped as gift items.
“Shizen no Megumi Shun” has been on the market for last two years, and as its name describes (Gift from Nature - in Season), this product was made to enjoy Daikan Shikomi miso at its peak.
During last fall, we have released “Yorokobi” as well.
Intricate flavor and the classy packaging characterize this product. It is perfect for the customers who want the daily use of great miso at home, or as small gifts for celebration.

　We would like to continue nurturing our companyﾕs naturally fermented miso products with great care, since they represent the collection of many techniques in the miso making.