We are particular about making raw sardines. In consideration of terroir, the raw materials are limited to Yamagata rice "Dewa no Sato" and "Sawanohana". It is a sake made from rice grown by sucking the same water as the prepared water.

生酛（きもと）づくりにこだわり、原料は山形県産のお米「出羽の里」と「さわのはな」に限定しています。

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Uses "Oko Delicious Tomato", which is difficult to cultivate and is said to be a phantom variety. A 100% additive-free juice made by squeezing the finest delicious tomatoes with the highest sugar content (10 degrees or more) that can only be obtained in a few percent of the total yield.

宮城県山元町産のミガキイチゴをふんだんに使用。すっきりとした甘口の白、少しこくのある甘口の赤の2種類をお楽しみいただけます。

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In an unusual practice, we thoroughly raise our Japanese indigenous wild grape, the Crimson Glory vine, in cool climates. Try it straight to taste the juice itself first. It goes well with bread and meat-based dishes. It shows its true potential in a sauce with red meat, deer, pheasant, and other game. Please enjoy our Crimson Glory grape juice in any situation, whether at a restaurant, at a party, or as a gift.

世界的にも貴重な岩手県北部の「日本山ぶどう」を45年以上の歳月を費やし、1本1本丁寧に育て実を付けたものを皮ごと搾りました。

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MIGAKI-ICHIGO Mousseux is a Japanese Sparkling Wine made from 100% natural premium strawberries. Enjoy fruity strawberry aroma and slightly sweet taste.

宮城県山元町産のミガキイチゴをふんだんに使用。香料や着色料は使わず、イチゴ100%にこだわって作ったスパークリングワインです。

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 Black Label (aged for 5 years): The natural astringency and acidity of wild mountain grapes is preserved through low-temperature aging for over 5 years without fermentation in a vacuum, resulting in the finest quality juice.

ブラックラベル（5年熟成）：野性味溢れる山ぶどう本来の渋みや酸味を、５年以上真空状態で発酵させず低温熟成させ、最上級の果汁に仕上げました。

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The Sagohachi pickling base is the traditional combination of salt, steamed rice and rice koji. It is a quick and easy way to make delicious pickles.

みちのくに昔から伝わる食塩・蒸米・糀(三:五:八の配合)を使った一夜漬の素。全国元祖の製品です。

Horaiya’s rice malt is fermented and matured with soy sauce. Fermentation with koji rice malt makes the soy sauce mild and less salty. A sweeter and thicker finish that complements tofu, sushi and sashimi.

通常の醤油と比べるとトロみがあり、お刺身や冷奴、卵かけご飯などにかけて味わうのがおススメです。

Takara Miso White is a popular miso locally. This miso is produced traditionally with high quality koji and soybeans. The taste is mild and the sweetness of koji is stronger than Takara Miso Red.

良質の大豆、米を使用し、じっくり醸した奥深い旨みと、生きた糀の味をお楽しみいただけます。赤と比べて、さっぱりとした味わいです。

Takara Miso Red is produced using traditional miso practices.It is matured and the umami can be felt deeply.The miso flavor is stronger than Takara Miso White.

良質の大豆、米を使用し、じっくり醸した奥深い旨みと生きた糀の味をお楽しみいただけます。白と比べて、芳醇な味わいです。

Otsumami Saba Chips are thin slices of Mackerel that have been fried and seasoned with Uyuni salt and Black pepper or hot chili  or curry flavor.

三陸沖で漁獲された「さば」をスライスしてから揚げて、「ウユニ塩」と、ホットチリやブラックペッパー、カレーで味付けしたおつまみです。

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