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Hoshiroku Miso Brewery

Hoshiroku Miso Brewery specializes in richly flavored red miso produced in a painstaking but rewarding process refined by the shop’s nineteenth-century forebears. The brewery has historical ties to Hoshino Honten, a fermented foods shop founded in 1846. Hoshino Rokuro, the sixth child of the family that operated Hoshino Honten, established his own branch in 1897. Years later, one of his grandsons began to produce miso under the Hoshiroku brand name, founding the Hoshiroku Miso Brewery at its current location in the Settaya district in 1975. Over 50 years, the grandson further developed the fermentation process and dedicated the brewery to the creation of all-natural miso that reflects the company’s core concept: enabling people to “eat delicious everyday foods, every day.”

Characteristics of Hoshiroku Miso

Hoshiroku miso is made using domestic ingredients. Rather than relying on mechanical equipment to shorten the fermentation process, Hoshiroku allows its miso to ferment naturally for years in wooden barrels. This creates a rich, full-bodied flavor that is difficult to replicate using faster methods. The fermentation period affects the taste of the miso and, consequently, the culinary applications for which it is suitable. Customers may consult staff at the shop attached to the brewery for advice on which type of miso would match their cooking needs. Hoshiroku currently sells 15 types of miso, including premium miso, rice miso, barley miso, and Echigo red miso.

The Miso Storehouse

This two-story storehouse is where much of Hoshiroku’s miso production takes place. Its construction is typical of storehouses in Nagaoka, with steel sheet roofing, plastered walls, and slatted clapboard siding around the lower half of the exterior. It was originally built in the late nineteenth century as part of the Hoshino Honten business and was used to produce soy sauce. It was moved and converted into a residence when Hoshino Rokuro started his own branch of the family. In 1918, it was moved again to its current location and converted once more to produce and store miso as part of the Hoshiroku brewery. Viewing the storehouse is only allowed from the outside to avoid disturbing the fermentation process happening within. The storehouse is a registered Tangible Cultural Property.

味噌星六

　　味噌星六專門製作風味濃郁的赤味噌，自19世紀以來一直堅持手工製作。星野本店創立於1846年，其第六子六郎於1897年分家獨立開店，由此誕生了味噌星六。六郎將行號定為「星六」，1975年六郎的孫子在攝田屋地區現址設立了味噌星六。其孫50餘年專注於精進發酵技術，秉持「想以自然方式享用美味的自然食物」的理念，致力於僅使用自然食材製作味噌。

星六味噌的特徵

　　星六味噌僅使用日本產原料製作。不使用機器縮短發酵時間，而是在木桶中經過多年自然發酵而成。如此可產生一種醇厚豐富的風味，這用更快的方法難以實現。味噌的味道及烹飪用途因其發酵年數而異。還可向釀造所併設的商店工作人員洽詢購買適合自身烹飪需求的味噌。星六目前共販售15種味噌，包括精心力作味噌、米味噌、麥味噌和越後赤味噌等。

味噌倉庫

　　這棟兩層樓的倉庫負責進行星六大部分的味噌生產作業。鐵板屋頂，牆壁塗抹灰泥，外牆下半部鑲嵌木板，是長岡地區典型的倉庫風格。最初於19世紀末作為星野本店事業的一環而建造，用於釀造醬油。星野六郎分家獨立開店時被遷移並改建成住宅。1918年再次以「曳家」（將建築使用千斤頂等設備抬起並移動至另一位置而不進行拆卸）方式遷移至現址，並將其改建為星六作業場之一部分以利生產和儲存味噌。為了避免妨礙內部進行的發酵過程，僅允許從外部參觀倉庫。該倉庫是日本國家登錄有形文化財（登記在文化財登錄原簿上的物質文化遺產）。

味噌星六

　　味噌星六专门制作风味浓郁的红味噌，自19世纪以来一直坚持手工制作。星野总店创立于1846年，其第六子六郎于1897年分家独立开店，由此诞生了味噌星六。六郎将商号定为“星六”，1975年六郎的孙子在摄田屋地区现址设立了味噌星六。其孙50余年专注于精进发酵技术，以“希望理所当然地享用美味、自然的食物”为理念，致力于仅使用自然食材来制作味噌。

星六味噌的特点

　　星六味噌仅采用日本产原料制作而成。不使用机器缩短发酵时间，而是在木桶中经过多年自然发酵而成。如此可产生一种难以通过快速的方法复制的醇厚、丰富的风味。味噌的味道及烹饪用途因其发酵年数而异。还可向酿造厂附设的商店工作人员咨询，购买适合自身烹饪需求的味噌。星六目前共售有15种味噌，包括特色味噌、米味噌、麦味噌和越后红味噌等。

味噌仓库

　　这座双层仓库负责进行星六大部分的味噌生产作业。采用铁板屋顶，墙壁涂抹灰泥，外墙下半部镶嵌木板，是长冈地区典型的仓库风格。最初于19世纪末作为星野总店事业的一环而建造，用于酿造酱油。星野六郎分家独立开店时被迁移并改建成住宅。1918年再次通过“曳家”（将建筑使用千斤顶等设备抬起并移动至另一位置而不进行拆卸）方式迁移至现址，并将其改建为星六作业场的一部分，用于生产和储存味噌。为了避免妨碍内部进行的发酵过程，仅允许从外部参观仓库。该仓库是日本国家登录有形文化财（登记在文化财登录原簿上的物质文化遗产）。