ネーミングは現在も花ヶ池が徳川三つ葉葵紋のゆかりの池という地元に伝わるお話から付け、包装紙やシールは今に伝わるものを取り入れました。当店の蜂蜜が香るしっとりとしたカステラは創業当時から無添加で現在も職人の手焼きにこだわった製法です。蜂蜜は渥美半島産の完熟蜂蜜を濾過しただけの物を使っています。お酒はフルーティな甘口ですっきりとした口当たりの東三河の地酒、純米吟醸酒「叶」を使用しています。卵は地元産のブランド卵です。特徴はお米と遺伝子組換えでない飼料で育てられたこだわりの鶏卵です
Rating
52
Translation / English
- Posted at 25 Sep 2016 at 12:07
Its naming was done based on the old tale that Mitsuba-aoi of Tokunaga family was originated in Hanakechi pond and the package paper or the seals was made incorporating old legacy of the area. The soft and adequately moistured Castella that has fragrance of sweet honey bee has been made without any additives from the beginning of its baking up to present time constantly acknoledging the importance of handmanship. It is using only those honey bee that is collected in Atsumi peninsula and that went through filtration for further purification. It is also using Mun-mai-ginjo Sake Kanau, a local brewery at Higashi Mikawa, that is very smooth to dring with having very fruity and a bit sweet taste. The eggs used are from the local branded eggs. They are also carefully feeded and grown only with rice and feed without having genetically engineering.
Rating
50
Translation / English
- Posted at 25 Sep 2016 at 13:03
The naming is picked up from the story locally descended from old days that Hanagaike is the original pond of Tokugawa Mitsuba Aoi. The traditional wrapping paper and seals are used. Our flavory and moist casutera is additive-free and hand-grilled by artisans since the foundation of the company. We use only the Kanjuku honey produced and purely filtrated in Atsumi peninsular. We use Junmai Ginjo Syu "Kyo"which is Higashi Mikawa's local sake with a fruity, sweet and fresh taste. The eggs are local brand. The characteristics are that the chickens are brought up with rice and in the absence of genetically modified feed.
下記に修正します。失礼しました。
Its naming was done based on the old tale that Mitsuba-aoi of Tokunaga family was originated in Hanakechi pond and the package paper or the seals was made incorporating old legacy of the area. The soft and adequately moistured kasutera that has fragrance of sweet honey bee has been made without any additives from the beginning of its baking up to the present time constantly acknowledging the importance of handmanship. It is using only those honey bee that is collected in Atsumi peninsula and that went through filtration for further purification. It is also using Jun-mai-ginjo Sake "Kanau," a local brewery at Higashi Mikawa, that tastes very smooth for drinking with having very fruity and bit sweet taste. The eggs used are from the local branded eggs. They are also carefully feeded and grown only with rice and those feed without having genetically engineering.