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Every time Takachiho Village visits

Every time Takachiho Village visits

タカチホムラタビ
Vendor
株式会社高千穂ムラたび
From the marginal village of Takachiho, Miyazaki Prefecture Additive-free amazake and rice flour sweets made with terraced rice and sacred water, gentle on the body, Delivering a healthy daily life.
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Invoice registration number

T8350001011400

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About the brand

From the marginal village of Takachiho, Miyazaki Prefecture Additive-free amazake and rice flour sweets made with terraced rice and sacred water, gentle on the body, Delivering a healthy daily life.
1
The lactic acid bacteria amazake, boasting a total of 2.5 million bottles in the series, is brewed only from Takachiho terraced rice and sacred water, featuring a clean, easy-to-drink taste that is not overly sweet.
2
We carefully and gently make gluten-free snacks that are gentle and careful to use local ingredients, including gluten-free snacks that are gentle on the body and considering allergies and health.
3
It is especially supported by women who value food safety and sustainability, and is also chosen as a gift that shows concern for the health of loved ones.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The origin of Takachiho Muratabi came from a strong desire among us, living in the marginal Akimoto area of Takachiho Town, Miyazaki Prefecture, to pass on this beautiful nature and the food culture passed down to the next generation.
　
In a small village of about 70 people, with depopulation and aging progressing, what can we do when thinking about the future of the region?
　
What I turned to was the local terraced rice, pure spring water, and fermented foods that have long been cherished.
　
The nature of the Akimoto settlement changes with the seasons, nurturing clear air and mysterious springs in a tranquil environment surrounded by mountains.
　
Leveraging this blessing, we aimed to create gentle foods that are additive-free, fragrance-free, and free of preservatives, aiming to share the appeal of the region nationwide and worldwide.
　
The brand name "Muratabi" carries the wish for visitors to experience and savor the lifestyle and culture of the "village" as if traveling through it.
　
As members of the village ourselves, we want to deliver the blessings of nature and the warmth of people we feel in our daily lives to our guests through our products and accommodation experiences.
　
In particular, by using ingredients rooted in the region, such as the sacred water of Akimoto Shrine and terraced rice fields, we strive to let you feel the unique character and stories of the area.
　
Takachiho Muratabi hopes to be a bridge connecting the future of the region, a brand where nature and people, tradition and innovation harmonize.

What are we doing?

At Takachiho Muratabi, we value the worldview of "living with nature" and "making use of the blessings of the community," and engage in a wide range of activities including the production and sale of fermented foods and baked sweets, farm management, and operation of guesthouses and guesthouses.
　
At the core of our craftsmanship lies "maximizing the power of ingredients" and "delivering natural deliciousness without adding unnecessary additives."
　
For example, one of their flagship products, rice koji amazake "Chihomaro," is brewed using only local terraced rice and sacred water, without any sugar, preservatives, or flavorings.
　
It draws out natural sweetness and richness through the power of fermentation, making it a popular drink that is gentle on the body. We are also focusing on developing products tailored to modern health-conscious and diverse lifestyles, such as 'Chihomaro' with added lactic acid bacteria and amazake infused with glutinous barley.
　
We are also working on creating products that make efficient use of local resources, such as gluten-free rice flour biscotti and 'Onuka-san' made from rice bran.

Commitment to the product

Takachiho Muratabi products are packed with the gentleness of natural materials and a commitment to maximizing the blessings of the land.
　
Among them, we introduce three standout products.
　
[Lactic Acid Bacteria Drink Chihomaro]
　
"Chihomaro" is an additive-free amazake made only from local Takachiho terraced rice and sacred water. No sugar, preservatives, or flavorings are used; the natural sweetness and richness are brought out through fermentation.
　
Amazake contains lactic acid bacteria, and in addition to six classic varieties—plain, hebesu, brown rice, grape, kiwi, and tomato—there are also limited-time products like strawberry and pineapple.
It is also great for breakfast, snacks, and as a sweetener in cooking.
　
Even those who dislike amazake have said, "Chihomaro is refreshing and easy to drink."
　
The series has sold a total of 2.5 million bottles, reflecting its drinkability and high quality.
　
[Rice Bran Sweets Onuka-san]
　
Made only with rice-derived ingredients such as rice bran, rice flour, rice oil, and rice candy, with no wheat, eggs, or dairy products used.
　
Known for its rustic and savory flavor, this dish is perfect for daily snacks.
　
Rice bran is shaved off from white rice during doburoku and amazake making.
It would be a shame if a large amount of rice bran, which is both nourishing and flavorful, remains unused! With that in mind, the rice bran confection called 'Onuka-san' was born.
　
It features an unforgiving hardness that you wouldn't expect from its loose packaging.
　
[Gluten-Free Rice Flour Biscotti]
　
Biscotti made with rice flour from Takachiho can be enjoyed with peace of mind even by those with wheat allergies or those who prefer gluten-free options.
　
It features a crispy texture and gentle sweetness, making it perfect for tea time or snacks.
　
It is also well received in online shops and events, with comments such as "It's safe to eat with children" and "It pairs perfectly with coffee and tea."
　
Every product is carefully crafted without adding unnecessary ingredients, making the most of the quality of the materials, sparing no extra time.

Who are supporting us?

Takachiho Muratabi is widely supported by those who are nature-conscious and health-conscious, as well as those interested in fermented and gluten-free foods.
　
In particular, many women and families in their 30s to 60s, who prioritize food safety and sustainability, purchase from online shops, department stores, and natural food stores.
　
Additionally, there is high demand for gifts and presents, making them popular as seasonal greetings, Mother's Day, and gifts for those concerned about their health.
　
Actual customers have shared warm feedback such as, "I used to dislike amazake, but Chihomaro is easy to drink and I can continue every day," and "I can safely eat rice flour biscotti with my children."
　
At wholesale stores, by carefully conveying the product's story and production background, repeat customers and fans are increasing.
　
Additionally, we have strong collaborations with local farmers, young producers, and restaurants, actively developing products and hosting events that utilize local ingredients.
　
Takachiho Muratabi is supported by many people as a presence that walks alongside local people and customers, passing on a lifestyle and food culture in harmony with nature to the next generation.
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