週間文春 8月13日・20日 夏の特大号にて「食べて免疫力を上げる 毎日ごはんのお取り寄せ」にてYUKIDOKEを取り上げていただいております。早速オンラインストアでYUKIDOKEのご注文があり、記事の効果を実感しています。免疫力を上げることが、これまで以上に大きな価値観として生活の中で意識されていくと思います。弊社の取り組みが発酵による強く健康な体づくりに貢献できることを嬉しく思います。弊社は、それをいかに面白く、豊かに生活に取り入れられるのかを追求したいと考えております。

Notice of article publication_Weekly Bunshun

Weekly Bunshun August 13th, 20th YUKIDOKE has been featured in the “Oversized issue of eating and boosting immunity every day” in the summer special issue. Immediately after ordering YUKIDOKE from the online store, I feel the effect of the article. I think that boosting immunity will be recognized in our lives as a greater sense of value than ever before. We are glad that our efforts can contribute to the creation of a strong and healthy body through fermentation. We want to pursue how interesting and rich it can be incorporated into our lives._mediainfo._magazine

文章發表通知_周刊文春

每週一的文春，8月13日，20日夏季刊，“YUKIDOKE”刊登在“吃日常食物以增強免疫力”中。 從網上商店訂購YUKIDOKE之後，我立即感覺到本文的效果。 我認為增強免疫力在我們的生活中將比以往任何時候都具有更大的價值感。 我們很高興我們的努力可以通過發酵為創建強壯健康的身體做出貢獻。 我們想追求將其融入我們生活的趣味性和豐富性。

Weekly Bunshun August 13-20 Summer Oversized Issue

Weekly Bunshun August 13-20 Summer Oversized Issue

Weekly Bunshun August 13-20 Summer Oversized Issue

「ヤマモ味噌醤油醸造元」のYUKIDOKE
1867年から続く秋田の老舗醸造元。雪解けのような口当たりと、ふわりと香る日本酒のような吟醸香が特徴。塩分を8％まで下げてじっくり低温熟成させるため、上品な糀の甘みが口いっぱいに広がる。

YUKIDOKE of “Yamamo Miso and Soy Sauce Brewing Company”
A long-established brewery in Akita that has been in business since 1867. It features a thaw-like mouthfeel and a ginjo scent like soft sake. Since the salt content is lowered to 8% and it is aged at low temperature, the sweetness of the refined koji spreads to the full mouth.

“Yamamo味噌醬油釀造商”的Yukidoke
秋田市一家歷史悠久的啤酒廠，自1867年開始營業。 它具有類似融化的口感和類似清酒的銀酒氣味。 由於含鹽量降低到8％，並且在低溫下陳化，因此精製曲的甜味擴展到了全口。