[三輪の寿 -紙巻- 商品ストーリー]
「白い息になる頃」
創業より、『寿 ー紙巻ー』においては確立されたレシピは無い。
三輪山の麓に霊気が立ちこめる大寒の頃、夜も明けぬ寒空の下で匠は塩水と小麦粉を捏ねる「捏ね前」に全神経を集中させる。
翌日朝までの天候の流れを見計らい、塩の配合を加減する「捏ね」はわずか一握りの塩にすら神経を注がなければならないほど繊細な工程。
ゆえにレシピや機械化では造り得ない、受け継がれてきた手延べ技法“頂点”の境地が『寿 ー紙巻ー』には宿っている。
Since its establishment, there has been no established recipe for "Kotobuki - Kamimaki".
At the time of the "great cold", when the spirit of the mountain is rising at the foot of Mt. Miwa, the master baker focuses all his attention on the "kneading" process of kneading the salt water and flour under the cold sky before dawn.
The "kneading" process is so delicate that even a handful of salt must be carefully considered.
Therefore, "Kotobuki - Kamimaki" has the "pinnacle" of the handmade rolled rice technique that has been handed down from generation to generation, which cannot be created by a recipe or mechanization.
「麺に生命を」
匠の技をふるってもなお、超極細麺ゆえに物理的なコシの弱さが残る。
それを克服する手立てに、生産後一年以上、蔵で眠らせてコシを宿すという方法がある。
乾麺でありながら少なくない水分を含んでいる手延べそうめんは、吸って吐く呼吸を繰り返すことでコシと味わい深さが増す。
年を重ねる毎に変化する風味は手延べ技法にさずけられた魅力であり、先達から受け継いだ数々の知恵の一つである。
Even with the best of artisanal techniques, the ultra-thin noodles still have a weak physical texture.
One way to overcome this is to let the noodles rest in a warehouse for at least one year after production to develop their firmness.
Although they are dried noodles, hand-pulled somen noodles contain a large amount of water, and the repeated inhalation and exhalation of this water increases their firmness and depth of flavor.
The flavor that changes with age is the charm of the hand-pulled technique, and is one of the many wisdom passed down to us from our ancestors.
「紛れもなく元祖」
2月の数週間のみ訪れる極寒真冬の環境で生まれた『三輪の寿ー紙巻ー』。
喉越しよくなめらかで、一筋においても存在感ある超極細は、妥協せずに造り上げた原点にして頂点の一品。
一本一本丁寧に巻かれた紙巻きは、三輪山の麓、創業時の松田家で素麺作りをする風景をもとに薄緑のカラーリングで澄んだ空気感を表現しています。
お好みの麺つゆに、細めのネギ（あさつき、芽ねぎ）と細かくおろした生姜で麺本来の風味をお楽しみください。
"Miwa no Kotobuki - Kamimaki" was born in the extremely cold midwinter environment that comes only for a few weeks in February.
The ultra-fine, ultra-smooth, and smooth texture is the pinnacle of our uncompromising craftsmanship.
The paper rolls are carefully rolled one by one, and the light green coloring is based on the scene of somen noodle making at the Matsuda family's house when it was founded at the foot of Mt. Miwa.
Please enjoy the original flavor of the noodle with your choice of noodle sauce, thinly sliced green onions (asatsuki and budding leeks) and finely grated ginger.