Rice and Soy


Kome-Koji Ama-sake

As Ama-saké is made only with rice and rice-Koji, the quality of rice-Koji is extremely important. With the history of more than 240 years, Échigo-miso-jôzô is equipped with artisans and bacteria that cannot be found in modern factories and offers the rice-Koji of the highest quality.

The rice used in this “Ama-saké” is called “Hi-En-Mai”. “Hi” means flying. “En” means swallow. “Mai” means rice. This rice is produced in the town called “Tsubame” which means swallow in Japanese. En” and “Tsubame” are different pronunciations for the same Chinese character (Kanji). In Japan, the swallow has been protected as a beneficial bird since early times, because it eats pests. It’ also considered as a symbol of prosperity, because it prefers to stay among people and occasionally makes its nest at human houses. The nest is treated as a talisman and handled with care even after the swallow’s family left it.

You can enjoy “Kome-Koji Ama-sake” not only as a straight drink, but also with soda, on the rock or mixed with alcoholic ordinary Sake. It is also highly recommended to use  “Kome-Koji Ama-sake” for cooking and making sweets instead of sugar.

Ingredients: Rice/Rice- koji (all made in Japan)
Quantity 500ml
Preservation : Normal Tempreture,



Sodé-huri Miso

” There is a well-known saying in Japan: “Sodé huré-au mo ta-shô no en“

– “Sodé” means sleeves, in this case the long sleeves of Japanese kimono.

– “Hure–ru” means to touch and “Hure-au” means to touch each other.

– “Ta-shô” means another world or afterlife.

– “En” means the links.

So what this phrase means is “even an encounter by chance is destiny.”


Here I’d like to introduce “Sodé-huri Miso” produced by Échigo-miso-jôzô. This Miso uses special soybeans called “Sodé-huri”, which  was established by selecting the soybeans having survived the long cold weather in Hokkaido, farthest northern part of Japan. By passing the coldness, plants become sweeter. So “Sode-huri” is sweet like chestnuts. In order to keep its natural sugar content, original species have been kept without breed improvement. As it takes so much time and effort to harvest, only 5 farmers in Otofuke Town in Hokkaido are currently engaged in its culture. For its natural sweetness, “Sodehuri-Miso” is also excellent with cakes, puddings, nougats and other sweets.

Ingredients: Soybean/Rice/Salt/Spirit(all made in Japan),
Quantity 500g (1000g)
Preservation : Normal Tempreture,


Soy Source

“Ki-oke Syoyu” is made through a local project in Tsubame city in Niigata. Echigo Miso Jyozou has around 70 wooden buckets with the history of over 100 years including both large and small. The best way to keep its good condition is to keep on using it, but unfortunately some of them are unused. “Make full use of these wooden buckets and protect Japanese wooden culture”. Under this slogan, “Ki-oke Syoyu” was born using traditional techniques unique to a soy sauce ferment house with a history more than 180 years named “Nozawa Food”.

Ingredients: Soybean/ Wheat/ Sun-dried salt/ Spirit (all made in Japan)
Quantity 275ml
Preservation : Normal Tempreture,