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Kakeiro Majima Taikei Sugar
We cultivate and process sugarcane "Taikei species" that have been on the island for a long time.
The main products are "cane vinegar" and "brown sugar". Among them, cane vinegar is the only manufacturer that retains the old manufacturing method.
1
On the island of Kakeiroma in the Amami archipelago, we cultivate the now rare native sugarcane "Taikei species".
2
Everything from sugarcane cultivation to processing is done by hand. From the cultivation of raw materials to the processing, we do it on a human scale.
3
"Cane vinegar" is a fermented food of sugar cane that is produced only in the Amami region of Japan and is rare nationwide.
Brand Owner
More about the Brand Owner
中田 米城
I was born on the remote island of Kakeiroma Island in the Amami Archipelago, and when I went to high school, I moved to Koniya, a town on the opposite shore of Amami Oshima.
He could not forget the taste of the native sugarcane "Taikei species", and on the occasion of his retirement, he began clearing the land around the ruins of his parents' house on Kakero Majima Island in 2008.
Now, I cross the Oshima Strait by private boat and go to tend to the fields.
★ Mr. Nakata can't use a computer, so Mori will take care of it!
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Creator: Nakata Yonejo
He could not forget the taste of brown sugar and cane vinegar made from native sugarcane and thick-stemmed seeds that he used to eat, and after retirement, he renovated his parents' house, which had been vacant on Kakeiro Majima, into a DIY workshop and started clearing the surrounding land.
At that time, we revived the cultivation of thick-stemmed species, which had been interrupted on the island.
What are we doing?
Cultivate "native sugar cane", which has now become rare.
The only manufacturer that retains the old method of "cane vinegar".
We cultivate and process the native variety of sugarcane "Taikei species".
In modern times, the cultivation of sugarcane, which has been bred and is easy to grow with a high sugar content, has become the mainstream, and native species that are vulnerable to insects and typhoons are rarely seen, but "In the past, there were only thick-stemmed species. The representative says with a smile.
Commitment to the product
Everything from sugarcane cultivation to processing is done by hand.
Weeds and impurities that cannot be removed with a harvester are carefully removed.
For this reason, "brown sugar" is produced in one year in the amount that a large factory makes in one day.
In addition, even "cane vinegar", which is said to have a small total production in the first place, can only produce 1/25 of the largest products.
Every day, I diligently face the field on a human scale.
Who are supporting us?
Low acidity, mild taste. Therefore, it is also used by those who do not like vinegar.
All products
There are no products available for display
Products
All products
There are no products available for display
Kakeiro Majima Taikei Sugar
We cultivate and process sugarcane "Taikei species" that have been on the island for a long time.
The main products are "cane vinegar" and "brown sugar". Among them, cane vinegar is the only manufacturer that retains the old manufacturing method.
1
On the island of Kakeiroma in the Amami archipelago, we cultivate the now rare native sugarcane "Taikei species".
2
Everything from sugarcane cultivation to processing is done by hand. From the cultivation of raw materials to the processing, we do it on a human scale.
3
"Cane vinegar" is a fermented food of sugar cane that is produced only in the Amami region of Japan and is rare nationwide.
Brand Owner
More about the Brand Owner
中田 米城
I was born on the remote island of Kakeiroma Island in the Amami Archipelago, and when I went to high school, I moved to Koniya, a town on the opposite shore of Amami Oshima.
He could not forget the taste of the native sugarcane "Taikei species", and on the occasion of his retirement, he began clearing the land around the ruins of his parents' house on Kakero Majima Island in 2008.
Now, I cross the Oshima Strait by private boat and go to tend to the fields.
★ Mr. Nakata can't use a computer, so Mori will take care of it!
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
Creator: Nakata Yonejo
He could not forget the taste of brown sugar and cane vinegar made from native sugarcane and thick-stemmed seeds that he used to eat, and after retirement, he renovated his parents' house, which had been vacant on Kakeiro Majima, into a DIY workshop and started clearing the surrounding land.
At that time, we revived the cultivation of thick-stemmed species, which had been interrupted on the island.
What are we doing?
Cultivate "native sugar cane", which has now become rare.
The only manufacturer that retains the old method of "cane vinegar".
We cultivate and process the native variety of sugarcane "Taikei species".
In modern times, the cultivation of sugarcane, which has been bred and is easy to grow with a high sugar content, has become the mainstream, and native species that are vulnerable to insects and typhoons are rarely seen, but "In the past, there were only thick-stemmed species. The representative says with a smile.
Commitment to the product
Everything from sugarcane cultivation to processing is done by hand.
Weeds and impurities that cannot be removed with a harvester are carefully removed.
For this reason, "brown sugar" is produced in one year in the amount that a large factory makes in one day.
In addition, even "cane vinegar", which is said to have a small total production in the first place, can only produce 1/25 of the largest products.
Every day, I diligently face the field on a human scale.
Who are supporting us?
Low acidity, mild taste. Therefore, it is also used by those who do not like vinegar.
All products
There are no products available for display
Products
All products
There are no products available for display
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