Kinwashi Tour Japan Thread

• kinwashi

  21 Sep 13, 19:04

  

  

  

  

  
  Copyright © Biogenkoji Research Institute

• kinwashi

  21 Sep 13, 19:06

  Nishiki Nada Sake Brewery Co., Ltd. 〒 899-6404  Kirishima, Kagoshima Prefecture Mizobe town at the foot  876-15  phone :0995-58 -2535 (representative)  Fax :0995-58-3621 Nishiki Nada Sake Brewery, is a manufacturer of shochu Kagoshima third generation of Kawachi Genichiro is a discoverer of Kawachi white fungus koji necessary when creating a shochu is called the father of modern shochu succeed to the post. Because it is a small brewery that does not sold wholesale shochu to retail stores to the liquor store, etc. Also, in Kojiya originally handles koji for shochu, name recognition general is low, but the imitation elsewhere in the craftsmanship that can only be done in Kojiya It has been making shochu can not. The Company's objective is to pursue the potential of koji and shochu dissemination of culture is the will of the first Genichiro. â€» mail order page is here ※
  HOME PAGE Corporate Profile Genichiro story Product introduction News Release Careers Affiliate link Copyright Nishikinada Shuzo Co., All rights reserved.

• kinwashi

  23 Sep 13, 19:05

  News from Japan.

   

  video.

  http://youtu.be/l7au7c29WTE

• kinwashi

  23 Sep 13, 19:06

  Visitors to Japan hit highest total for August

  NHK -- Sep 19

   

  More travelers are visiting Japan after the government eased visa requirements for some Asian nations. A weaker yen has also encouraged visitors.

   

  Officials at the Japan National Tourism Organization said on Wednesday an estimated 906,700 people came to the country in August for business or pleasure. The number is the largest for August.

  That's up 17.1 percent in a monthly year-on-year comparison, and the 3rd highest figure ever for a monthly total.

  Japan relaxed tourist visa requirements in July for 5 Southeast Asian nations. The number of travelers from Thailand jumped 102.3-percent, year-on-year. And 42.2 percent more visitors arrived from Malaysia.

  
  
• kinwashi

  23 Sep 13, 19:14

   

   

   

  

  1: milling (crushed malt)

  And then ground in a room the malt raw material of 5-6 types selected which imported from abroad.

  2: saccharification (or building)

  I will mix hot water and malt were milled in the saccharification pot. Starch is broken down into sugars by an enzyme contained in the malt, saccharification liquid (mash) is completed.

  3: wort (exposure ten) filtration

  Transferred to a kettle filtration, and then filtered mash. This is called the "wort" the liquid after filtration.

  4: boiling

  In addition hop (※) to wort boiling in the pot, and then boiling vigorously. Difference is born to taste of beer by boiling time and type of hops are added at this time.※ There are different types of hop ... hop, and there is work to give the bitterness and aroma to beer, such as to improve the head retention.
  

  5: primary fermentation (about 10 days)

  Was transferred to a fermentation tank while cooling the wort finished boiling, with the addition of yeast, do the primary fermentation. I called the "young beer" beer finished the primary fermentation.

  6: Secondary fermentation / aging (about 20 days)

  You let melt into the beer in the carbon dioxide gas is transferred to a tank of sealable "young beer", generated by the action of yeast. After aging in the storage tank, it will be shipped to bottling.

  Malt that were selected, including the Pilsner

  (From left, saccharification pot, kettle filtration, boiling kettle) charged kettle to determine the taste of beer Kirishima

  I wait for the time of shipment 

  http://www.kirishima.co.jp/products/beer/kirishima-beer.html

   

   

• kinwashi

  23 Sep 13, 19:16

  Come to Kirishima Higland taste Kirishima.

  Leave your tiger back home. Try Kirishima Beer.

   

  http://www.kirishima.co.jp/products/beer/kirishima-beer.html

   

  Kirishimashuzo top beer, malt beer: beer Kirishima Products> Kirishimashuzo

  

  Craftsmen Kirishimashuzo have acquired technology and tradition of '90 is making shochu, learn brewing technology in the United Kingdom of Bass (bus) company. 
  And the skill, and a selection of raw materials, famous water "Kirishima fissure water (Kirishima Recca Sui)" from, Kirishima beer was born. 
  And in 1998, launched in conjunction with the dedication of the "storehouse Brewery of fog". To low-malt beer that I used is a specialty of Miyazaki black beer from a full-fledged "summer sun", it produces the product to be able to drink widely at present.

  	Kirishima beer blonde, Golden, stout, sun summer (sparkling wine)
  	4.5 degree
  	Beer, malt beer

  

  

  

  

  

  

  

  

  

  

  

  Hop aroma is fragrant, fruity blonde is gorgeous.

  Fruity aroma is gorgeous features. And close bubble, in throat sharp, beer taste and clean. 
  In addition to wheat malt and pilsner malt, I used plenty of hop aroma that combines fruity aroma and bitterness of good quality "Zatsu".Gorgeous fragrance of course, you can taste the bitterness comfortable and clean.

  

  

  Caramel malt smell faintly, Golden of bitterness and sharp.

  Bitterness with a sharp aroma and hop features. And the sweetness of the caramel malt, the beer of fragrant flavor. 
  I use the caramel malt to draw and Myunikku of roasted malt give the flavor of malt to beer, a gentle sweetness. Dry taste and balanced is the Bohemian pilsner charm.

  

  

  Aroma of roasted malt stout deep body.

  Beer of the throat that you enjoy the color of malt that is roasted carefully, smell, taste, and was refreshing but there is a full-bodied. 
  Using a chocolate malt malt roasting to add flavor and dark shades, is a black beer of fragrant roasted flavor.

  

  

  Hinata summer drink feeling light and refreshing.

  Exhilarating low-malt beer fragrant using whole citrus is a specialty of Miyazaki Prefecture "summer sun", hops and malt of two types. 
  In addition, fruits and vegetables, such as fragrant ginger and lemon also be used. Feeling light and refreshing drink is a characteristic.

  

  In particular about "temperature", "foam" and "glass", and more delicious.

  The first point to drink delicious beer Kirishima "temperature". "Taste" of the original beer is gone it is too cold, but it may also result in turbidity. 
  The following points "bubble". Foam of beer, and acts as a lid to prevent taste from falling beer is exposed to air. It is an art that bubbles stand as good as, initially vigorously to some extent, is pouring quietly end poured poured. 
  The last "glass". Let's pour a glass having washed oil firm to avoid leaving. Foam of beer, will become difficult to start and there is oil.

• kinwashi

  23 Sep 13, 19:59

  Over there are plenty of sweet potato.

  Come here you must try their Sweet potato Sochu.

   

  

  

  As the name suggests, "Kirishima" full-scale potato shochu was born from rich natural Miyakonojobonchi overlooking the Kirishima mountain range. 
  In order to achieve the feeling that "the more delicious shochu", it has evolved with the times the taste. By blending the home brew of potato koji shochu which I made ​​using our own technology, you can enjoy full-bodied you with Doshi~tsu of potato originally, is fragrance and Huang. 
  In addition, renewed from the 6th October 2009. 
  To bring out the taste like potato, please split with hot water.

  	Kirishima (Kirishima)
  	20/25 degrees
  	Real potato shochu
  	Sweet potato, rice malt, potato construction
  	Single direction distillation

  For raw materials production center of shochu

  

  

  

  

  

  

  

  

  

  

  

  

  I have both named "purity (GENUINE)", "calm (GENTLE)", "grace (GRACEFUL)" and the "G taste", a taste of the shochu was charged with potato koji. The label of Shochu "Kirishima", a character representing the taste of the potato shochu koji blend of "G taste blend", we are treated the portrait of the founder Jiangxia Kichisuke as a symbol of tradition and technology.

  

  Shochu is "Kirishima", while the evolution of the taste with the times, label design is the face has also changed the expression. In this renewal, impression of conventional we adopt the design plus feel "full-bodied and Innovation Doshi, fragrance and Huang" and even while leaving, the warm colors.

  

  

  Kirishimashuzo has been making Shochu in Miyazaki Prefecture Miyakonojo. 
  Shochu raw materials of "Kirishima" is consistently sweet potato thousand golden cultivated in vast potato fields in southern Kyushu. And the are using to split water and stocking up water, gushing from a huge jar in the basement 150m south of Kyushu, Miyakonojobonchi "Kirishima fissure water". Include carbon dioxide and mineral moderately, have few iron is a powerful enemy of shochu making and has the best growth conditions in the fermentation of yeast. 
  Shochu "Kirishima", was born by two treasure this "Kirishima fissure water" and "Golden thousand consistently".

  Sweet potato field overlooking the Kirishima mountain range

  Natural water Qing burst "Kirishima fissure water"

  Earth of southern Kyushu brought up "the golden thousand consistently"

  

  

  

  Well, there is a response to drink balance of "Amami-taste-roundness", characteristic of Kirishima, is that it does not get tired of drinking. How to drink recommendations for such Kirishima "hot water divide". The aim of the proportion of warm water and shochu intersect moderately is 6:4 hot water and shochu.

  

  "Split water" of Kirishima enhancing the balance of "Amami-taste-roundness". Point of when you make the liquor, that you pour hot water warm before. By doing so, natural convection was born in hot water and a glass in Kirishima, it enhances the aroma, mellow taste is produced.

• kinwashi

  23 Sep 13, 20:35

  Too many to choose.

   

  • Products Kirishimashuzo
    • Kirishima
    • Black Kirishima
    • Red Kirishima
    • Gold label "Kirishima"
    • Kirishima "Shibita factory home brew"
    • Special distillation "Kirishima"
    • Goodies is delicious.
    • Kichisuke <white>
    • Kichisuke <black>
    • Kichisuke <red>
    • Wheat shochu "ho"
    • The "most" Green Label
    • Goodies Hakata good.
    • Buckwheat work
    • Kirishima beer
    • Built long-term storage of liquor 1992 expert
    • Sake of potato
    • Cordyceps liquor "gold Kirishima"
    • Chaga sake "black treasure Kirishima"
    • Astaxanthin sake "Ax Kirishima"
    • <Ball> Kirishima gold potato
    • <Ball> gold Kirishima U.S.
    • <Ball> gold Kirishima millet
    • <Ball> gold Kirishima Dates
    • <Ball> Kirishima gold cone
  • Good thing is good
    • What good latest information
  • Feelings of Kirishimashuzo
    • Local materials to support the Shochu of Kirishimashuzo
    • Production method of Kirishimashuzo to make shochu
    • How to drink delicious shochu
• kinwashi

  23 Sep 13, 20:37

  As like this below, plenty.

   

  Kirishimashuzo top things> good is good.

  

  • Jiro persimmon northern
  • Gold Blowfish Tsuno

  • 
  • 

  • Ripe mango Site City
  • The mackerel or Him in Nobeoka
  • Tin of marron Kawaminami town
  • Nishimera Ayu Nishimera village
  • It was only princess Aya Aya
  • Herb eel Miyazaki
  • Flat Samurai vinegar Hinata
  • Miyazaki chicken estate steward of Miyazaki
  • Sadowara eggplant in Miyazaki
  • Takachiho Hinokage chestnut Hinokage
  • Flying fish of Toimisaki of Kushima
  • Angler of the soil we Lu port of Nobeoka (angler)
  • Flour pig Citadel
  • Spool radish Nishimera
  • Strawberry tree blossom in Miyazaki
  • Boar Nobeoka northern town
  • New onion that fly in the sky of Nobeoka
  • Because yellowtail and Ji cutlet Kushima
  • Flounder of Kadokawa town
  • Paddy Burdock Kushima
  • Spring cabbage Takanabe
  • Sakura snapper through beach
  • Sweet corn of the site
  • Post-millet Kitaura
  • Shallots of Citadel

  • <
   
  • One
   
  • Two
   
  • Three
   
  • >

  

  

• kinwashi

  23 Sep 13, 20:39

  

  

  Town zodiac that address display by zodiac only has been in the nation, Nobeoka northern town. Jiro persimmon fruit tinged bright orange spread all around, it is the midst of harvest.  Production of Jiro persimmon is very hard. There is also a 120 ares orchards couple of Yamamoto's producer. Tree of persimmon fruit trees fill the park is about 700 or what. Harvested carefully one by one the truth, I will packed gently so that the real is not crushed by hand and shipping. The weight of Jiro persimmon harvest time, there is also a big thing in 500g. Therefore, the work of quite heavy lifting. After the harvest, does not exceed in early summer, if you do not perform thinning and pruning of trees all winter. The production of Jiro persimmon such as mowing, the year hand it take to other. If you listen to the feelings, smile pleasantly as ". Na's taste after all".  Its sweet to say the boast of Jiro persimmon. Actually dazzling in both color and luster, and bursting at any moment. With crunchy Jiro persimmon specific was crispy, sweetness of rich nectar overflows with Jwar. Fan of Jiro persimmon with the sweetness of such exquisite continues to grow every year, persimmon hunting to be eight years this year is very popular this year. Everyone is become a captive of Jiro persimmon to eat once. Of the north "Jiro persimmon", goodies thoughtful sincerity sweet couple.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".
  	The origin of Jiro persimmon, has come from the name of the discoverer Jiro Matsumoto Yoshi's young tree. Sweet special Jiro persimmon this year. By all means, please come to eat in the northern town fresh from the tree.Contact Yamamoto orchard TEL.0982-47-3153

• kinwashi

  23 Sep 13, 20:42

  Remember this we talk before.

   

   

  

  

  Nobeoka Kitaura town facing the Nippo coast. 6:00 early morning the sky begin surfaced, fishing boat begins to back to the port in sequence to Miyaura port. Birds not only humans started Zawatsuki, harbor crowded out at a stretch.  Your fishing boat millet sailing in the middle of the night around that is wrapped in silence still. Locate the flock of millet Nago experience of fishermen that I cultivated over the years. And I pulled up at a stretch in the seine, a flock of millet Nago fish lamp light a green, long been invited to light. Millet Meiko of landing immediately after shine in brilliant silver, looks green, to blue depending on the angle.Millet Meiko illuminated by the morning sun is like a jewel shining light. So as not to impair the freshness of millet Nago, and boxed fragrance each tide handily, will ship in no time.  Good Usa's Sakaemaru "4, 5, 6 month fat are borne good at most millet Meiko" he said. when I have soy sauce sweet little sashimi fat rode, there is crunchy with a crunchy, sweet spreads in the mouth and Jiwa~tsu. Affinity with vinegared bean paste is distinguished sashimi. Other sashimi, nigiri sushi, fried chicken is also recommended. In addition, the nutritional value is high millet Meiko, perfect for a growing child. Kitaura of "millet Nago" is, goodies shining Gleamy suitable for both kids and adults.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	Order to deliver to you a fresh millet Meiko, every day I am working hard. 'll Degree ~ in how to eat sashimi, nigiri sushi, fried, boiled, etc. of your choice.Contact Kitaura Fisheries CooperativeTEL.0982-45-3115

• kinwashi

  23 Sep 13, 20:43

  Remember this we talk before.

  

  

  In the cape of Nichinan southernmost coast, Kushima Toimisaki is one of the scenic spots of Miyazaki. Misaki horse trough is a natural monument is famous, but I found a flying fish is the specialty of another in such Toimisaki.  To fishing grounds of flying fish coming doing riding from the East China Sea Kuroshio arrive in sufficient degree from the local fishing port. Traditional fishing method is the scoop with a net flying fish coming closer to fish lamp shining in a dark night. Scale is large, this fishing method, I is referred to as goldfish salvation aka Pacific Ocean. While groggy to swell, the quick catch flying fish is no easy feat. Because it is sensitive to sound, then put it in the direction of travel of the flying fish gently network. Tian village's captain impressive muscular arm "I's determine the water depth is flying fish swim, I'm hard" he said. I have in the sashimi served with yuzu pepper fresh flying fish that were caught and hooked. Characteristics of flying fish only fleshy tempered by fly with big wings crystal clear what to say. Sweet spreads gradually and crunchy comfortable with its crunchy, with an accent that was tangy and a little bit different from the wasabi is a habit. "Flying fish Toimisaki of" dancing in the dark night goodies grace of Kuroshio of the majestic Pacific Ocean gave me.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".
  	Men of daring sea will recommend it with confidence. Please try to eat all means of flying fish & fresh! Contact　 Kushima fishery stand Utsu branch to YamaguchiTEL.0987-76-1616

• kinwashi

  23 Sep 13, 20:45

  Remember we talk this before.

   

  

  

  Thriving Miyakonojo Kirishima mountain range at the foot of, and animal husbandry. "Flour pig" has been carefully nurtured by ranch blessed with cool and clear water and clean air.  The food nutritious soy possible from the "flour", it is attracting attention as a health food. I blended with corn and other carefully selected this. Mr. Sato producer "When Feeding flour vegetable protein, the more sweet. Adds to the fat" and. In addition, "pig. Important to pork environment. Hygienic cleanliness originally is safe" with. Using the fermentation floor-to-floor of the pigsty, waste is broken down by microorganisms immediately. It becomes the floor heating in the heat generated at that time. Pig who also rumbling down comfortably. I'm having seems to be very comfortable. Thus fleshy certain elasticity high water retention is completed.  Healthy pork is delicious and very pink. Please taste the taste of the meat itself with shabu in the winter. Fat is also the frank, mellow taste spreads on the tongue. If you stuff one's mouth-to-mouth and is passed through the shabu in the boiling water, sweet smile unintentionally Innovation wrinkles. Harmony of taste and sweetness what you good at glad of Citadel is "flour pig".  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	To establish a recycling-oriented agriculture Between ranch, to make a fertilizer from waste of pigs, we are working to make vegetables you use it. I am selling with vegetables in the "vegetables and intuition meat of Hazama ranch" of direct management to each other in Super "flour pig Hazama".Please appreciate. Contact Hazama Corporation ranch until SakamotoTEL.0986-36-2983

• kinwashi

  23 Sep 13, 20:45

  Remember we talk this before.

  

  

  Tano town full of nature, surrounded by mountains and Wanitsukayama. In this town radish turret is a true symbol of winter, as well as agricultural products, brand of Miyazaki famous in the whole country, "lord of a manor Miyazaki chicken" are produced.  Estate steward chicken was named from the fact that the old days, was presented to the estate steward job Shimazu clan chicken is a native species. In order to reproduce the taste of this estate steward chicken, "lord of a manor Miyazaki chicken" is a chicken repeated mating and improvement, has been developed. And, ensure the breeding environment that is more spacious than normal breeding and the number of days and have been breeding under strict standards. In addition, chicken thing to eat even soil along with the food, and with that I care about to nutrition land. Kurihara's producers "time will take very,. Has confidence in the taste" he said.  Thus to taste the estate steward chicken that has been carefully nurtured, charcoal grill is the first. Gravy and dripping charcoal fire, a bright red flame goes up swiftly with hiss.Fragrant aroma wafting the signal of "do ... or received". There is resistance to the teeth did well in the softness and bite, taste spreads through a lot of mouths enough to chew if you chew. Goodies that was born from the pursuit of the taste of Miyazaki "lord of a manor Miyazaki chicken".  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".
  	Currently, lord of a manor Miyazaki chicken has been carefully nurtured in the poultry farm of 35 hotels prefecture.Please eat all means of taste plenty of "lord of a manor Miyazaki chicken".Contact　 Miyazaki Miyazaki estate steward chicken Promotion Councilchairman to Noda TEL.0985-86-3825

• kinwashi

  23 Sep 13, 20:49

  Kirishimashuzo top > what information good cherry snapper through beach: that I have> ground which sincerity

  

  

  
  

  Fishermen through beach defying Hyuga, vibrant full of women to support beside her is Kawaminami town fishery impressive. In the sunshine of the warm spring, cherry blossoms beautiful shining sea bream longline from (longline) fishing boat is landed.  time the cherry blossoms bloom, red snapper, which declined to lay eggs, dyed in pink body color is pale. In honor to the figure, nickname of cherry snapper now has. Unlike the net-fishing, longline fishing to be caught in a clean condition scratch less cherry snapper topped with fat. It is a repeat of the work to raise the rope of 1,500 meters, is hung down the longline also gimmick that about 160 of the needle with.In harsh game of through the night, pulling is bad, to change the point bait to rely on experience and challenge again. Hikita's fishermen "of good omen in Thailand, and joy when it went up is exceptional" he said.  It is very delicious grilled, etc. also simmered, but Sakura sea bream to look good, you will be in his structure. Should be fascinated by everyone in sight and the King of fish as its imposing. If the mouth, taste texture with the elasticity that the Kori~tsu, and sweetness ooze. It makes me enjoy only material from the mouth from the eyes. Through the Beach is "Sakura sea bream", goodies were given two of the taste and beauty.  I think to have the feeling of I have sincerely Kirishimashuzo and would like to cherish the encounter of shochu and "goodies".
  	It is the people of the town Kawaminami fishery. Sakura also other than Thailand, seasonal fish has been landed. In addition, such as fresh fish and processed products, so are sold in the beach through direct sales center, please use. Contact Kawaminami town fishery TEL.0983-27-0026

• kinwashi

  23 Sep 13, 20:49

  

  

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• kinwashi

  23 Sep 13, 20:50

  

  

  Kuroshio Hyuganada nurtured, Kushima rich bounty of the sea.Yellowtail are swimming leisurely cages for aquaculture to (preserve) the offshore. Now in season yellowtail warm up in the cold season. Is about three km offshore cages, only to be tightened yellowtail swimming in the tide close to nature. Further, and being submerged ten m depth in order to prevent the stability of the water, the impact of natural disasters. Roar's producers are especially watchful to safety "given the food to match the growth process, and. Has been observed on a regular basis the health state fisheries environment, the fish" he said. Yellowtail grown over eighteen to twenty-eight months it comes to the size of about five kg, we will ship finally. Yellowtail you catch to keep the freshness are called Ji activity on board, and packing in ice quickly, to customers.  Sashimi is also delicious yellowtail of freshness distinguished, but best to have you at Shabu yellowtail popular now. Oil fell only moderately to lightly to dive in broth fillet, tinged slightly lice, it will be a good Suites by. The Who sesame, please, such as ponzu. The smack carelessly and sweet fluffy spread to mouth, to texture not to be able to taste the sashimi. Of Kushima "yellowtail because Ji activity" what good management of dense human and majestic Kuroshio gave birth.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	We deliver fresh yellowtail. I can eat deliciously also simmered in saline. Hoo Do you savor. Contact Kurose Fisheries Co., Ltd. TEL.0987-72-7700

• kinwashi

  23 Sep 13, 20:51

  

  

  Kadokawa town is located in the southern part of Nippo coast National park, precious birds such as crested auk inhabit. From among you do not ascended the day, we will set sail ship embarked a huge network to seek more fish such as flounder here.  Flounder The time now is good to best to enter the spawning season from February. 5km use as a vertical net and seine net off the coast, the ship set sail in the middle of the night the town Kadokawa Osue port is done fishing.Kuroda's fisherman and you say ". Wanting you to eat to many consumers a flounder".Thing and have put the power and protection of fishing grounds and cleaning of the seabed, also released the fry for that. I will be impressed again that the stack of daily effort of fishermen, is to support the table of Miyazaki.  Fresh flatfish, please sashimi in to be able to enjoy the texture. Are deprived of their eyes as opposed to the color of the skin of the flounder, the beauty of the only crystal clear white. Body is not tight, chewy with crunchy does not collect flounder of freshly caught.Kuroda's the "sweetness. Will increase When you place a few hours after closing," he added. You can feel the elegant sweetness in the taste and grace. Flounder of Kadokawa thing good effort which is not slack of fishermen gave birth.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	Fresh fish are landed daily at the port of Osue Kadokawa town. You can also eat fish that has just been landed there is also restaurant in the harbor. Please come to eat seafood Kadokawa. ContactKadokawa Fisheries CooperativeTEL.0982-63-2123

• kinwashi

  23 Sep 13, 20:53

  Kirishimashuzo top > what information good ripe mango site City: that I have> ground which sincerity

  

  

  Town Saito City, where flowers and ancient tomb. Everyone of JA Saito mango Group has created a ripe mango in this rich natural town. '60 Around Showa, this group was established through the thought of the "! Want to specialty of the site". However, the continuous struggle without a know-how of mango cultivation initially. The commitment to being a "ripe" also was a big wall. The typhoon damage in 2005 and further. However, trial and error mutual encouragement in the group and everyone! "Let's make a delicious thing always". Tate's instructors is called the ". Every day was a fight with mango". Established as well as cultivation techniques using the net for ripe now partly the meeting, and allowed to fall naturally, the fruit which represents Miyazaki. Something high quality came to be recognized as "egg of the sun" Miyazaki brand, among others.  Mango ripe gives us healing in sweet fragrance to delight your eyes with bright crimson, and there just by your side. To smile carelessly rich sweetness and texture was creamy, with a rich aroma when dig. Site city "ripe mango" the goodies that thought of the producer and the sun brought up.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".
  	In JA Saito mango Group,  towards the production of the 33 units currently  are the production of daily mango.  Come, was full of affection you  try to eat the "ripe mango"! Contact　 A ​​Coop Saito store TEL.0983-43-5172

• kinwashi

  23 Sep 13, 20:55

  Remember this at Sakurajima world biggest reddish found there.

   

  

  

  Nishimera village guardian angel of the forest, legend of Karikobozu breathes. When I come and go into full-fledged winter, harvest of "spool radish" is celebrating its heyday here.  The "spool radish", hue, such as with wind around the thread of red purple radish is characterized as its name suggests. Production methods and to say, burn the slope of the mountain, inculcate the seeds there "slash-and-burn" is old-fashioned farming methods.In addition, the yield is small because of the form that I did with stubby spool radish, production seems to have been reduced temporarily being pushed by the wave of mass production and mass consumption.However, if you should not Tayashi traditional vegetables, Koriyama, who started the production of the bobbin radish from seven years ago, says hot as ". You want to be said that it is spool radish Speaking of Nishimera".  Well, the taste is impressive sweet sugar content as high as twice compared to normal radish, spread in a moment if you carry in mouth raw. How to eat one's push Koriyama, shabu radish thinly sliced ​​radishes. No spicy radish unique texture that I did with the crisp, appetizing more and more. Nishimera of the "spool radish", goodies that have been carefully nurtured for a long time.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	I am selling in the "station hundred Saikan the river" the spool radish. Spool radish grown over pains, ne ~ Milan to eat! Contact to Koriyama Hirofumi'sTEL.0983-36-1926

• kinwashi

  23 Sep 13, 20:57

  Over here we go this at Pierce reserviour.

   

  

  

  Town northern town of zodiac surrounded by majestic mountains and clear rivers. Boar has inhabited many such rich natural northern town around, boar hunting has become a true symbol of winter.  Hunt begins to look for footprints of animal trail. The important thing here is that you find the footprints of the day. By it and to determine from the dry condition of the footprints, hunter's craftsmanship experience brought up right. It captures enclosed on all sides in such a way that "Makigari" If it finds footprints. Boar that was captured dismantling itself hunter's. contrast with the white of fat, such as surround it with red meat is very clean meat of wild boar thus appeared. Tanaka "fat natural boar grow to eat, such as acorns. Has plainly" he said. It is a thing as an important source of protein, it is not essential to life for the people of the mountain for a long time.  How to eat the recommended hunter's, natural flavor becomes more attractive "grilled".Smell burning boar meat Stokes appetite. Serve while hot Once baked. The smile unintentionally gravy come full enough to chew if you chew. Softness and natural boar only, harmony weaves aftertaste and refreshing is superb. Boar northern town, goodies to enjoy a time of grace highest mountain has brought.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	I go hunting in the 11 name in the center and northern Hinokage. Who darkness while surrounding the boar meat is the best. Please taste by all means natural boar Nobeoka northern town. Contact to B & B Funagoya Tanaka TEL.0982-48-0010

• kinwashi

  23 Sep 13, 20:58

  Remember this we talk before.

   

  

  Season can feel the cold to warm Miyazaki came. What is recommended at this time that there immunity easy to fall is the strawberry rich vitamins.Strawberries are grown in Kibana district of southern Miyazaki, has reached the peak of the harvest now.  We put the power from about 40 years ago in this area, are you grown Currently we have three types of strawberries "Akihime (Akihime)", "Saga faint" and "red cheeks". There is no intent to research such as high cultivation set installed at the position of the waist so as to achieve a reduction in effort. Nagamine's chairman "cultivation of the next year has begun in May the harvest ends. Hassle.'ll Takes" he said.To observe the growth eagerly House, you mutually exchanged views with hot producer within. Eyes stare at Strawberry is shining full of love and seriousness. Strawberry tree blossom with time and effort it took you, is grows in bright red with big love of the producer.  Kana strawberry and luster, Tsubuzoroi in the big ball that can not be eaten in one bite far from vivid. Sweet nectar fresh and young spreads in the mouth if you dig. A refreshing sweetness remaining slightly sour strawberry will get dyed red cheek of a person ate.Strawberry tree blossom, the goodies that you grew in love hot sun and producers of Miyazaki.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	I am working hard as 60 people of JA Miyazaki center Minamimiyazaki branch pipe in a large household. Help yourself by all means strawberry pride. Contact JA Miyazaki center Minamimiyazaki branch strawberry Group TEL.0985-85-7888

• kinwashi

  23 Sep 13, 20:59

  

  

  A variety of seafood is landed, Nobeoka Saturday we Lu harbor lively fishermen. In the deep sea fishing boat pulling bottom aimed Shironagaebi, and Mexicali, angler fish is a luxury at is landed.  The pull deep-sea floor, is a fishing method that seabed of four hundred meters deep sea three hundred - to sink the net, draw on the ship. Tomatsu's veteran fisherman "to read the flow of the tide and the state of the seabed is important" he said. Angler landed will be shipped in Miyazaki Prefecture mainly. Appearance of its unique, eye goggle. That monkfish is as stupid face gets cold there is a charm somewhere, riding fat, liver and increases. Season from now, I am on store shelves as grand champion of stew.  There is the "difference of taste, texture" by site charm angler. Pot is recommended to fully thoroughly enjoy. Liver sauce If nothing else white elegant a protein, gelatin and quality, of Purippuri skin and fins. Those who are attracted to its rich deep rich too? Would not be many. To taste the broth remained full, final selection of porridge and crowded Hori rice. You should meet to smile Hokkori fellow enclosed the pot. Forget the looks, the soil we Lu harbor "angler" is, goodies that chopsticks can not stop.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter of shochu and "goodies".
  	It is everyone working in different soil Lu harbor vibrant. Please come to play to eat fresh seafood. Contact Takahashisuisanto Takahashi TEL.0982-37-0626

• kinwashi

  23 Sep 13, 21:00

  

  

  Nobeoka Kitaura town is a thriving fishing town, which boasts beautiful Rias formula sea brings, the farming of eminent prefecture and rich fishing grounds. Rare in the province, in Kitaura, and made ​​farming mackerel.  Mackerel of Kitaura is, that when I was 7 years ago, saying it began farming of mackerel will not know anything as "the mackerel or Him", also fail and were many such as accidentally let it die in large quantities. Know-how that was created in cooperation with local fishing cooperatives and the province has created a quality that is second to natural products.Saba will be tighten went immediately after landing. It is mackerel and due early freshness is falling, chance of being a raw food there are a few Nakanishi's producers "that ate in sashimi other than not" he said. Fat paste, body and tight, mackerel of Kitaura to elaborate for a period of time, such as feed withdrawal dare without medication, even how to give the bait, one article of the peace of mind, safety and fresh. I have in the sashimi course, "the mackerel or Him". Freshness and luster of the surface narrate, fat spread on the surface of the soy sauce soaked. sweetness and melting away, throat with Innovation vine. "The mackerel or Him" of Kitaura the goodies you feel the luxury of fresh.We, is the material of interest who received Miyazaki Prefecture seafood brands authentication.  The Kirishimashuzo, I think to have the feeling of you will be sincere, we would like to cherish the encounter with shochu and "goodies".
  	"The mackerel or Him" ​​is a gem of the pride that everyone in Kitaura chub mackerel farming cooperative body has been brought up. Please taste in sashimi means! Contact　 the Miyazaki Prefecture fishing Ren sales department Kono Suzuki  TEL.0985-28-6111

• kinwashi

  23 Sep 13, 21:01

  

  

  Koyu County Nishimera village surrounded by majestic mountains of central Kyushu Mountains. Hitotsuze river murmuring sounds is flowing in the mountain case. I met the anglers enjoy fishing with decoys of ayu in this clear stream.  Scene of fishing with decoys of ayu summer feature of Nishimera village. It has a strong territorial, Ayu will attack ayu another which was in the territory.Fishing with decoys is to use that behavior. Kai's angler is called the "best part is fed to the place that I aimed while interacting with the decoy".  Rich fish shadow of Hitotsuze river is a gift of efforts by people of villagers. The training to become a fry ayu, we have released in Nishimera village. The Ayu who grew up in the cool and clear early flow, only will continue to firm tightly. Best way of eating is to grilled in the vertical fishing. Shake the salt skewers, when applied to charcoal burning and crackling, fragrance to invite appetite and gently spreads. Still burning hot, just dig in the after. Only, bitter of soggy, but I can eat and Perori cotton full-bodied, from tail to head. By all means, try to diet while being surrounded by nature of Nishimera. Nishimera Ayu clear stream Hitotsuze is, what is good and want to be particular to the situation to taste.  I think to have the feeling of I have sincerely Kirishimashuzo and would like to cherish the encounter of shochu and "goodies".
  	Hitotsuze river clean enough to see the signs of fish even from the bridge. I can enjoy it even fished, to eat the Nishimera ayu. By all means, do you not go to visit.Contact　 Village Nishimera Tourism Association TEL.0983-36-1111