[三輪の糸 商品ストーリー]
「三輪はとこしえに」
飢饉と疫病で荒れ果てたこの地で、小麦粉を塩水で捏ね、生まれた保存食「索餅」が「三輪そうめん」の始まりとされる。
大物主大神が鎮まる御神体の三輪山の麓で、受け継がれてきた三輪そうめんの基本形とされる『三輪の糸』。
千二百余年の間、技をも育ててきたこの地のそうめん作りが途絶えたことはいまだないとされている。
老若男女、世代を超えて多くの人に愛されてきた、そうめんの原点がここにある。
Miwa Somen is said to have originated from "Sorimochi," a preserved food made by kneading wheat flour in salted water in this area that had been ravaged by famine and epidemic disease.
Miwa-no-ito" is said to be the basic form of Miwa Somen, which has been handed down at the foot of Mt. Miwa, the sacred mountain where the great deity Omotonushi resides.
It is said that the somen production in this area, which has nurtured the technique for more than 1,200 years, has never ceased.
Here lies the origin of Soumen, which has been loved by men and women of all ages and generations.
「答えは常に原点に」
そうめん本来の涼感を失わないよう程よい太さをのこしつつ、弾力のある食感と食べ応えを備えました。
素朴で飽きのこないフィーリングは、選び抜いた小麦の特徴を技のみでシンプルに造り上げたから。
細さを追求することだけで価値づけるのは不相応に値する、まさに三輪そうめんの王道。
The noodles have a resilient texture and are very satisfying to eat, while maintaining a good thickness so as not to lose the original coolness of somen noodles.
The simple and never boring feeling is due to the simple creation of the characteristics of the selected wheat using only the best techniques.
It is not appropriate to value it only by pursuing fineness, but it is truly the royal road of Miwa Somen.
「末永く円満」
風味香る舌触りと弾力のある口当たりは、ざっくりと刻んだ薬味（おくら、みょうが、錦糸たまご）と相性ぴったり。
夏は冷やしそうめん、冬はにゅうめんや炒め物にいれても煮崩れしにくく、アレンジ料理のアクセントにも役立ちます。
薬味とたくさんの具を添えて食べ応えを求める方や、料理好きの方にも愉しんでいただけるバランスに優れた手延べそうめんです。
Its flavorful texture and elasticity go perfectly with roughly chopped condiments (okra, myoga, and broiled egg).
It is also useful as an accent to arranged dishes.
It is a well-balanced hand-pulled somen that can be served with a variety of condiments and garnishes, and can be enjoyed by those who like to cook.