仕込みに使う蔵はそれぞれ独立した姿で並んでいるため、木桶に仕込む作業、木桶から移す作業は必然的に人の手が中心になります。醤油も味噌も、蔵の中に鎮座する三十石(５・４ｋℓ)もの巨大な木樽がいっぱいになるまで、蔵人が担いで何度も何度も往復します。傍目には効率の悪い作業に見えるかもしれません。しかし、これが幸いにも米や大豆、小麦の状態をいつでも肌で感じながら作業を進めることになり、伝統製法を守る大きな要因になっているのです。
私たちの造り出す製品は「生き物」であると考えております。「生き物」は最先端の機械をもってしても制御できないことがあります。自然の力を借りながらも蔵人が五感を研ぎ澄まし、惜しみなく手をかけて造り出す…。だから、石孫では胸を張って『本物の手づくり』と言えるのです。

Because of the natural different layouts of the Kura warehouses that store the fermenting barrels of miso and soy sauce, the work of filling, stirring and transferring inevitably involves the hard work of human hands. Both the ingredients and final products of soy sauce and miso are repeatedly carried by the brewers until the huge wooden barrels of 30 stones (5.4kℓ) that sits inside the kura warehouses are full. Our system may at first seem inefficient. However, unlike automating the process, we can always keep a closeness to our product to feel the condition of rice, soybeans, and wheat with our hands and through our senses. This is the major factor in continuing the traditional manufacturing method and being true to our heritage. We believe that the products we produce are “alive” and this sensitive and deeply nutritious life force may not be controlled with even the most advanced machines. While borrowing the power of nature, the brewers sharpen their five senses and work generously to harness and protect what mother nature offers. That is why Ishimago products are proud to be truly handmade.

当店の蔵は、明治大正の建築様式の変遷が分かることから「国登録文化財」として登録されています。最も古い内蔵は、明治十六年(1883年)建造の文庫蔵で、腰壁にレンガを積むなど洋風の意匠が特徴です。
図の中央部分、五つ並んだ蔵は建設当時から現代まで仕込みの場として使い続けています。
そのうち、一番右の醤油醸造蔵であった一号蔵。平成二十三年（2011年）三月十一日、東日本大震災の際に、稀に見る豪雪による重みと、激しい揺れに耐えきれず全壊。その隣、二号蔵を改築し、新たな醤油蔵として再生しました。
道路に面して並ぶ醸造蔵四棟は、醸造業で栄えた旧岩崎町の街並みを今日に伝えています。

Our Kura storehouse is registered as a “nationally registered cultural property” because the building is representative of the changes in the architectural style of the Meiji and Taisho eras. Our oldest Kura, built in 1883 (Meiji era year 16) was used for storing written documents and features a western-style design such as a brick interior wall.
The five central warehouses have been used as a place for the preparation of miso and soy sauce from the time of construction to the present day.
Amongst these five storehouses, to the furthest right of the site, is the original soy sauce brewery. On March 11, 2011, the Great East Japan Earthquake struck, and the weight on the roof of the heavy snowfall that year and the severe shaking of the earthquake, destroyed the original soy sauce Kura. Next to the site, we rebuilt the second, Nigokura, and regenerated it as the main new soy sauce brewery. The four brewery warehouses lined up facing the road, illustrate to us today how well Iwasaki town flourished in the brewing industry during the Meiji and Taisho eras.