This miso begins fermentation in the cold winter. Koji and yeast slowly develop the richness and mellowness of miso. It was fermented and matured in nature without temperature control for more than 2 years. This miso is filled with memories cultivated in Toyama. All ingredients are from Toyama Prefecture. The brand of rice is "Tenkomori," a late maturing variety. The brand of soybeans is the sweet and rich "Enrei" variety.
4.92 in x 4.92 in x 2.56 in
12 Months, Room Temperature
Our company's origins date back to 1772 in the Ecchu, Toyama. Since then, we have been manufacturing fermented products such as miso, soy sauce, and seasonings. Toyama’s climate and natural features support the production of our rice mold (koji-Japanese traditional umami seasoning). Our mission is always to create more delicious, safer, healthier, and higher quality products.