３年以上熟成させた酒粕で仕込まれた赤酢ならではの色味、深みのある旨み、まろやかな酸味が特徴です。甘みには粗糖を使用し、さらに黒酢を独自ブレンドすることで深いコクと玄米の栄養素も取り入れていただける甘酢に仕上げました。酢飯や酢漬け、和え物などにお使いください。

This red vinegar is uniquely crafted from sake lees aged for over three years, giving it a distinctive color, rich umami depth, and a mellow acidity. We use raw cane sugar for sweetness and blend in black vinegar to add robust body and the nutritional benefits of brown rice. It is finished as a flavorful sweet vinegar perfect for sushi rice, pickling, or marinated dishes.

CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.

Grown in the fertile lands and pure water of Kyoto’s Tamba region, Kinu-Hikari rice is known for its light flavor and gentle sweetness.
It cooks up beautifully white and fluffy, offering a soft texture that’s easy to enjoy every day.

Perfect with Japanese meals, and ideal for breakfast or bento boxes.
A refined, everyday rice from the proud rice fields of Tamba.

The Tanba region, located in the central area of Kyoto Prefecture, is a rice producing area famous for its famous water blessed with many clear streams. It is also an area where calm rural scenery spreads and old-fashioned nature remains firmly. Famous water with plenty of the blessings of the clear stream and Tanba rice grown in rich natural soil are characterized by a good taste, soft and sweet taste.

Kyoto style spring onion and ginger condiment. This spicy condiment is made from chopped Japanese ginger and spring onions with green Japanese chili for extra flavour and spice.

This premium miso uses more rice koji (rice inoculated with yeast) than regular miso. It is characterized by the simple sweetness of rice koji and its mellow taste. Every step of the process is done using the traditional methods which they believe will bring out the flavour of the ingredients naturally than when using machines. When used in miso soup or hot pot, you can enjoy the simple, yet traditional flavor of country miso.

Garlic chips that are harvested and dried in the Aomori Prefecture of Japan. No further preparation is needed and it can be added to a variety of dishes such as steaks, pasta and stir-fried dishes.

Fresh seasonal oysters cultivated in Kyoto and other prefectures and then smoked and canned in oil. Great for a snack with some alcoholic beverages, grilling or simply eating it on its own!

久美浜湾や京都近郊で養殖された新鮮なかきを使用しています。豊潤な旬のかきをボイルし、スモークをかけて、油づけにしました。酒の肴に最高です。