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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.
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.
Low acidity, mild taste. Therefore, it is also used by those who do not like vinegar.