琉球黒糖（沖縄黒糖）は、サトウキビを絞って濃縮するだけの昔ながらの製糖方法で作られている黒糖です。江戸時代から変わらない製法を守り続け、自然環境に配慮した製造技術を継承する「持続可能な食品」です。中でも、伊平屋産の黒糖は、まろやかで後味の良い上品な味で、老舗の伝統菓子メーカーが利用する沖縄で最も評価される黒糖です。

[English]
Ryukyu brown sugar (Okinawa brown sugar) is brown sugar made using the traditional sugar-making method of simply squeezing and concentrating sugarcane. It is a "sustainable food" that has maintained the same manufacturing method since the Edo period and inherits manufacturing techniques that are considerate of the natural environment. Among them, Iheya brown sugar has a mellow, refined taste with a pleasant aftertaste, and is the most highly rated brown sugar in Okinawa, used by long-established traditional confectionery anufacturers.

[Français]
Le sucre brun de Ryukyu (sucre brun d’Okinawa) est un sucre fabriqué selon une méthode traditionnelle consistant simplement à presser la canne à sucre puis à concentrer le jus. En préservant un procédé inchangé depuis l’époque d’Edo et en transmettant des techniques de fabrication respectueuses de l’environnement naturel, il est considéré comme un « aliment durable ». Parmi eux, le sucre brun produit à Iheya est particulièrement réputé pour sa douceur, son goût élégant et sa finale agréable ; il est considéré comme l’un des sucres bruns les plus appréciés d’Okinawa et est utilisé par des maisons de confiserie traditionnelles de longue date.

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