＜All raw materials are domestically produced and completely additive-free＞ The main ingredients are soybeans and wheat from Nagano Prefecture, and by preparing them during the cold season, we bring out the maximum flavor of the soybeans and wheat. This whole soybean soy sauce is brewed in a wooden vat made from cedar, which is rare these days, resulting in a raw soy sauce of the highest quality in aroma and taste. We use sun-dried salt and do not use additive-free salt.
＜Genuine raw soy sauce made in traditional wooden barrels＞ MYSiG's raw soy sauce is carefully paddled in seven-inch cedar barrels made in the second year of the Meiji era with sun-dried salt until it is aged. When you enter the brewery, you can hear the sounds of the mash growing in the quiet room. In this way, when making soy sauce, we place importance on ``enjoying it with all five senses,'' experiencing it with the eyes, ears, nose, mouth, and hands. Currently, only 1% of soy sauce in all of Japan is made in wooden barrels and is naturally brewed.
＜Manage with numbers and brew with all five senses＞ We manage each process numerically from the preparation stage, and both salt and nitrogen measurements are carried out in-house. The records are so thorough that they remain for 50 years.
＜Raw soy sauce that is kept pressed and almost never pasteurized＞ Normally, when making soy sauce, it is thoroughly pasteurized, but MYSiG's raw soy sauce is almost never pasteurized and is bottled without being pasteurized.
＜Raw soy sauce made in the midst of nature＞ Our brewery is located in Nakano City, Kita-Shinshu, Nagano Prefecture, surrounded by the majestic Shiga Highlands and the five Hokushin mountains (Mt. Madarao, Mt. Myoko, Mt. Kurohime, Mt. Togakushi, and Mt. Iinawa), and surrounded by lush nature with the Chikuma River flowing gently. We put a lot of heart into creating this product because it is a product that will be used every day in such a rich natural environment. We create products based on brewing (fermentation) and foster happiness through food with everyone.
＜All raw materials are domestically produced and completely additive-free＞ The main ingredients are soybeans and wheat from Nagano Prefecture, and by preparing them during the cold season, we bring out the maximum flavor of the soybeans and wheat. This whole soybean soy sauce is brewed in a wooden vat made from cedar, which is rare these days, resulting in a raw soy sauce of the highest quality in aroma and taste. We use sun-dried salt and do not use additive-free salt. ＜Genuine raw soy sauce made in traditional wooden barrels＞ MYSiG's raw soy sauce is carefully paddled in seven-inch cedar barrels made in the second year of the Meiji era with sun-dried salt until it is aged. When you enter the brewery, you can hear the sounds of the mash growing in the quiet room. In this way, when making soy sauce, we place importance on ``enjoying it with all five senses,'' experiencing it with the eyes, ears, nose, mouth, and hands. Currently, only 1% of soy sauce in all of Japan is made in wooden barrels and is naturally brewed. ＜Manage with numbers and brew with all five senses＞ We manage each process numerically from the preparation stage, and both salt and nitrogen measurements are carried out in-house. The records are so thorough that they remain for 50 years. ＜Raw soy sauce that is continuously squeezed and has almost no pasteurization＞ Normally, soy sauce is made through thorough pasteurization, but most of MYSiG's raw soy sauce is
Bottled without pasteurization, freshly squeezed. ＜Raw soy sauce made in the midst of nature＞ Our brewery is located in Nakano City, Kita-Shinshu, Nagano Prefecture, surrounded by the majestic Shiga Highlands and the five Hokushin mountains (Mt. Madarao, Mt. Myoko, Mt. Kurohime, Mt. Togakushi, and Mt. Iinawa), and surrounded by lush nature with the Chikuma River flowing gently. We put a lot of heart into creating this product because it is a product that will be used every day in such a rich natural environment. We create products based on brewing (fermentation) and foster happiness through food with everyone.
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