The human way of life taught by the microorganisms of sake breweries.
A masterpiece that preaches what a true human way of life should be through the path of fermentation.
~from the text~
Although the microorganisms have a humble attitude, they seem to be themselves, enjoy themselves, and live in harmony. It is a world of great symbiosis, a world of friendship, a world of gratitude and gratitude.
Keisa Terada ~Brief biography~
Born in Chiba Prefecture in 1948. The 23rd head of the natural sake brewery "Terada Honke". In 1974, he married into the 300-year-old long-established sake brewery "Terada Honke". In 1985, due to bankruptcy and illness, he switched to natural sake brewing. We manufacture and sell “Five Musumes” by learning from nature and returning to the origin of sake brewing. Since then, they have created a succession of unique, health-conscious alcoholic beverages, such as ``Musuhi,'' sprouted brown rice sake, and ``Daigo no Shizuku,'' the originator of doburoku. While working in the sake brewing industry, he has worked to contribute to the community by focusing on life-threatening issues such as education, food, and the environment. was published in)
Foods carefully selected by Ren
Ren MURO Kagurazaka, which opened in November 2017, is a concept shop that focuses on Japanese food culture by carefully selecting fermented foods such as koji and Japanese cooking utensils. We select the most popular products from our store and sell them at our online shop.