Miso brewed by sake brewery
Miso (fermented soybean paste) and soy source are fermented foods essential for our table and are brewed by traditional brewers as part of agricultural industry. We would like to share the story about making “Ginjo Miso” by Izumibashi, which engaged in agriculture and brewing business.
Izumibashi also make miso toghether with local farmers
In the old time, the life style of Japanese farmer is self-sufficient and they brewed basic food materials such as sake, miso and soy source. So we challenge to brew both sake and miso the same as the life style of old farmer. We plant rice seedling at rice fields, harvest rice in autumn and brew sake in winter. Also, we brew miso grown next to the rice fields. We started to brew miso by using the local breed of “Tsukui soybean” grown in Zama-city, Ebina-city and Fujisawa-city of Kanagawa prefecture. One of the common things when brewing sake and miso is using koji (steamed rice inoculated with koji mold) at brewing processes. We use the plenty of koji using Yamadanishiki grown at own rice fields and contracted farmers. You will enjoy the rich flavor of miso using the koji for making sake. Also, you could save the agriculture of Japan eating miso using the soy bean grown in Japan.
Introduction of Tsukui soybean
We commit to the local farmers to grow traditional breed of soybean from Tsukui-town in Kanagawa prefecture. This breed of soybean is suitable for making miso and this is unique and precious as the production amount is very low. We are surprised when we first heard about the existence of traditional breed in Kanagawa. The soybean would not be sprouted if it passed one summer. So, someone has to continuously grow the soybean otherwise they would be extinct. We could not help appreciate the great deeds by our predecessors. Local people preserve this breed as this traditional soy bean is essential to make tasty miso, soy source, tofu and toasted soybean flour. And now Izumibashi join the circle of people to preserve by brewing miso with this breed.
Tsukui soybean × Yamadanishiki
Both soybeans and koji are essential for brewing miso. Usage of koji is the same as making sake and making of koji is the specialty for sake brewery. Izumibashi use the same skills for making sake koji when we make the koji for miso. Also, use the same materials for making sake koji such as Yamadanishiki. This breed of rice is normally used for making sake; however, we brew tasty miso using the skills and materials for making sake. The characteristics of this product are polishing Yamadanishiki to 70%, beautiful “umami”, reduced salt (10%) and non-thermal processing.
Producer of Tsukui soybean: “Sagami Sake Rice Association” and “Sagami Jigona no Kai”.
Miso using fermentation skills by sake brewery
Izumibashi brew sake in winter and brew Ginjo-miso in spring and autumn (grow rice in summer).
Koji used for brewing sake and miso
Rice growing in summer
Introduce Ginjo-miso using exclusively Tsukui soybean
Ginjo-miso brewed by sake brewery with the skills for making sake koji and the ingredients are Tsukui soybean and sake rice grown by local farmers. Please enjoy the rich flavor of Ginjo-miso.