湯浅醤油・金山寺味噌・天然醸造味噌・ポン酢・紀州の梅干の製造・販売、丸新本家

Welcom to our web-site.
We have Japanese pages only except this one here. Sorry.

If you have any question or request, please feel free to ask us by e-mail.

　"Kinzanji-miso" is a ready-to-eat dish and Japanese traditional koji-fermentation food which is made from soy beans, barley, rice, several vegetables like egg plant,　cucumber, gourd, ginger, perilla(Japanese herbs), sugar, salt and so on. We chose each raw materials very carefully and use domestic ones only to make safe and real Kinzanji-miso without any addictives like artificial colorings nor preservatives. This food is rich in protain and nutrition, and low-calory healthy food eaten with warm steamed rice, rice porridge, otyazuke (steamed rice soaked in green tea) or sake.
　The origin of Japanese soy sauce (syouyu) was said that it was requid found and taken from the fermentatin barrels at the process of making Kinzanji-miso.

　Please keep it in a cold starage since our products are addictive free.
No addictive, preservatives, artificial colorings nor genetic recombinant materials are used.

Our Kinzanji-miso won the prize of Silver Medal of Monde-Selection 2005.　Our Law-Salt Kinzaji-miso won the Silver Medal of Monde-Selection 2006 as well.

About 750 years ago in 1249, when a monk, Kakushin of Koukokuji temple had learned how to make that Kinzanji-miso at Kinzanji-temple in China and came back to teach how to make it in Yuasa since the water of Yuasa was good.
　When people of Yuasa found the requid of Kinzanji-miso was good to use for cooking as a seasoning, they started to make miso to produce only soy sauce doing a lot of effort to improve the taste and methods. Then Yuasa syouyu industry made a big growth in business protected by the Kishu Tokugawa clan.

About 400 years ago, there were surprisingly 92 soy sauce makers in Yuasa out of 1000 families. Also, the originators of famous big soy say sauce makers in Chiba prefecture were people of Yuasa.
　Therefore, Yuasa in Wakayama prefecture is the birth place of Kinzanji-miso and Japanese soy sauce.

→Click here to order Kinzanji-miso
Sorry for the trouble only by Japanese notation

Superior Taste Award 2007 with 2 Stars (ITQI)

International High Quality Trophy 2007 at Monde-Selection

Grand Gold Medal at Monde-Selection 2007 & 2006
Gold Medal at Monde-Selection 2005

"Kuyo Murasaki" is tamari syouyu, slightly thicken soy sauce made with the riquid of Kinzanji-miso, traditional fermentation food
and the origin of soy sauce. This is only one soy sauce using this requid in Japan.

The feature of this soy sauce is naturally fermented with Kinzanji-miso and has a wonderful mellow flavor and good taste. Use it as a seasoning particurally for sashimi, sushi, boiled green vegetables like spinach, pickles and also seasonings for steaks and yakiniku, Japanese style barbeque.

In general, the containing salt of thick soy sauce is about 17% to 18%. However, Kuyo Murasaki has only 13% so that it will bring out the good flavor of the materials itself.

This soy sauce is an addictive-free product. Please keep it in cold strorage or cool dark place.

→Click here to order Kuyo Murasaki
Sorry for the trouble only by Japanese notation

"Hoping to make the finest No.1 soy sauce in Yuasa, the oldest birth-place of Japanese soy sauce by the meeting with the world oldest cooking book 'Saiminyoujyutu'". This is our start and wish for the production.

"Kiippon Kuromame" soy sauce is filled with our confident and we are stubbornly particular about its taste, aroma, color, environment and production method. It is made from carefully selected materials from throughout Japan such as the finest black soy beans of Tanba, natural salt of Gotou, natural water of Yuasa and naturally matured in Japanese ceder barrels for 13 to 24 months.

The beautiful requid, Kiippon Kuromame is containing rich antosianin, isofrabon and filled with the blessing of nature. Please enjoy its rich flavor and aroma with meal like sashimi.

It is free from any addictives.

* This product is Yuasa Syouyu Inc.'s that is the group company of Marushinhonke Co. and Marushinhonke Co., Ltd.


→Click here to order Kiippon Kuromame
Sorry for the trouble only by Japanese notation

This "Kuyo-gura" celler was built and under opearation from autumn in 2002 having a big policy and wish "to make the fineset No.1 soy sauce in Japan and in the world "with new materials and traditional techniches of Yuasa, the birth place of soy sauce.
　President, Toshio Shinko, who will be the 5th in the line of proprietors of Marushinhonke has another policy of zero-emission. We produce soy bean hand-made soap made from only several vegetable oils, soy bean extract from its husk and sodium hydroxide. Soy bean husk is, of course, comes from making soy sauce and miso.

We are looking forward to your visit our shop and cellar where you can study by observation and sometimes you can mix big ceder barrels with a long mixing stick if you are lucky.