Product Features

• Origin (prefecture): Niigata
• Malt (koji) type: Rice
• Taste type: Salty
• Color type: Dark
• Characteristics: Produced using soya beans that have been steamed and the flavour nutrients left in them. It is not sterilised by alcohol or heat, so the koji bacteria are still alive.
• Recommended dishes: Miso soup etc.
• Foodie Library - Miso 味噌 from all over Japan

Keep refrigerated after opening

*Photo for reference only.