Product Features

• Origin (prefecture): Ishikawa
• Malt (koji) type: Rice
• Taste type: Salty
• Color type: Dark
• Characteristics: Produced using organically grown Japanese soybeans and rice, matured for one year in wooden barrels that have been in use for more than 80 years. No heat treatment is used, so the bacteria is still alive. The longer maturation period gives it a full-bodied flavour.
• Recommended dishes: pork miso soup, stewed pork etc.
• Foodie Library - Miso 味噌 from all over Japan

Keep refrigerated after opening

*Photo for reference only.