[Purely Original] 5% off now! Taste and experience! Genuine natural fermented food set

List of natural fermented foods

・[Purely original natural fermented food] Kyushu no Takumi Junmai Vinegar 300ml

A masterful taste made by a vinegar brewer with 300 years of experience

<Purely's original pure rice vinegar, made with natural cultivation and fermented with natural bacteria>

Okawa and Jojima in Fukuoka Prefecture are known as areas rich in water suitable for sake brewing. The history of Shobunsu began here three and a half centuries ago, in 1624, the first year of the Kanei era, which was the beginning of the Edo period. Shobunsu has been making vinegar using the traditional static fermentation method for 300 years.

They also value fermentation techniques using "natural bacteria" and produce vinegar fermented using natural bacteria, which is extremely rare nationwide.

We are extremely particular about the ingredients, all of which are grown naturally and fermented with natural bacteria, and the water used is well water.

・[Purely original natural fermented food] Kyushu no Takumi rice miso 400g

<Fermented with natural bacteria that live in the brewery, brewed in wooden barrels, and made with naturally grown ingredients from Kyushu>

Naturally grown rice and soybeans from Kyushu are fermented using natural koji mold from Marukawa Miso, a 100-year-old brewery in Fukui Prefecture, and then brewed using the traditional natural fermentation method in wooden barrels.

The miso is not heated and contains no additives.

The miso is placed in wooden barrels handmade by artisans in Osaka and left to mature for a long period of time.

The water is a mixture of underground water from the Hino River in Fukui Prefecture and the beautiful meltwater that is unique to snowy regions.

The salt used is solar-dried lake salt from Inner Mongolia, a rare, completely solar-crystallized salt even on a global scale.

Although it is a light-colored rice miso, the deep flavor that comes from the long aging period of nine months is sure to be unforgettable once you have tried it. Miso soup made with this rice miso is so delicious that you won't need any dashi stock. Purely's original rice miso is made with the utmost care for the ingredients and manufacturing process. Please enjoy this authentic miso.

The ingredients are natural rice and soybeans grown in Kyushu without fertilizer or pesticides.

The rice and soybeans that are the lifeblood of rice miso are 100% from Kyushu, grown naturally without the use of any pesticides or fertilizers. Natural cultivation is the ultimate farming method that does not use any pesticides or even fertilizers. Rice grown naturally has deeper roots and spreads over a wider area than regular rice. This is because the rice cannot rely on fertilizer, so it desperately tries to absorb nutrients from the soil on its own. The result is rice that is full of vitality and without waste, grown only with its own strength and the natural blessings of the sun, water, and soil.

Naturally grown Sasanishiki rice producer, Kazuhiro Matsumoto, Fukuoka Prefecture

We also use naturally grown black soybeans from Kyushu.

Japan's self-sufficiency rate for soybeans is only 6%, so even domestic production of soybeans is extremely valuable.

Among these soybeans, there are almost no pesticide-free cultivations, and those that are grown naturally can be called truly "miracle" soybeans.

It is no exaggeration to say that we have taken the utmost care in selecting the rice and soybeans that are the lifeblood of rice miso.

Naturally grown soybean producer, Shunsaku Kawagoe, Miyazaki Prefecture

Naturally fermented and brewed miso from a 100-year-old miso brewery

The miso is made by Marukawa Miso, a company in Fukui Prefecture that was founded in 1914.

This brewery has been making miso using natural fermentation in wooden barrels for over 100 years since 1914.

We are committed to traditional natural fermentation, and our miso is not heated or made with any additives. We let it sit for about a year in accordance with the Japanese seasons.

After the war, due to plans to increase food production and the trend towards "mass production and mass consumption," miso began to be made through forced fermentation, and naturally fermented miso declined dramatically.

Since its founding, Marukawa Miso has stubbornly stuck to natural, handmade fermentation methods cultivated by artisans, and continues to produce authentic miso.

・[Purely original natural fermented food] Kyushu no Takumi Amazake 250g

[Kyushu-grown naturally grown rice fermented with natural bacteria in the brewery]

This is a very precious "amazake" (sweet sake) made from naturally grown rice from Kyushu, which is saccharified using natural bacteria in the brewery of Marukawa Miso in Fukui Prefecture.

Its refreshing sweetness makes it delicious even for children. It is also recommended to mix it with hot water in the cold season, and to add ice to chill it in the summer. You can also use it in cooking instead of sugar.

It gives off a deep sweetness.

In Japan, miso and other fermented foods became more common after the war as mass production became the focus of food production, with natural fermentation bacteria being replaced by pure cultured bacteria. As a result, there are now almost no breweries that use natural bacteria.

"Amazake" is also a fermented food. Nowadays, most amazake is mass-produced using pure cultured bacteria.

Originally, amazake is made by adding koji to rice and allowing it to turn into sugar.

The amazake brewed here at Marukawa Miso is brewed using natural fermentation bacteria in our brewery, so the bacteria are still alive.

Furthermore, unlike "pure cultures" which extract a single type of bacteria, a wide variety of bacteria are active together, resulting in a wider range of flavors and a deep, gentle taste. Of course, live bacteria also have a positive effect on the human body.

There are many necessary substances called "biologically active substances" that are active.