「寒」とは暦の上で一番寒さが厳しいとされる期間。雪で空気が澄んでいるから、麹作りには最適な時季でもあります。 「寒仕込み　雪見蔵」は、県産あきたこまちと大豆、「沖縄の塩シママース」を使い、米麹を大豆の三倍も入れた贅沢な甘口。自然の力と蔵人の技とを融合させた、石孫で一番の甘口味噌です。昨今の発酵食・米麹ブームにより、にわかに注目度が高まり、定番品を追い越しそうな人気ぶり。味噌の効能を備えながら、塩分も低く抑えてありますので、健康が気になる方々にも喜ばれております。

The cold winter months in Akita are severe. However, this is also the season when it is the best time to make koji because the air is clear with snow. Processed during the cold, Yukimi-gura uses Akita Komachi rice and soybeans from the prefecture, and Okinawa’s salted shimamasu. It is the best sweet miso in Ishimago, that combines the power of nature with the skill of a brewer. Due to the recent boom in fermented foods and interest in rice koji, attention to this product has suddenly risen, and it is likely to overtake sales of our standard products. As it maintains a low salt content while keeping the benefits of miso, it is also appreciated by people concerned about their health.