We used fermented soybean and traditional sea salt cultivated in a domestic contract farmer and fermented and aged it for 2 to 3 years with natural brewing method thoroughly. It is bean miso which does not heat treatment raw finish. We are using non-genetically modified soybean of domestic non-pesticide / chemical fertilizer contracted directly with farmers.
Salt uses traditional sea salt "sea noodles" produced directly from sea water using salt and rice kettle in Izu Oshima.
In the natural brewing law, fermented and matured for 2 to 3 years with cedar barrel.
Because it is raw finish without heat treatment, lactic acid bacteria, yeast and enzymes are alive.
How to eat · How to use
It can be used like normal miso.
* Because the valve is attached to the top of the bag because of fermentation gas release, please do not lay it sideways.
※ After opening please keep in the refrigerator, please use as soon as possible.
Preservation method · Other
* Store in cool dark place avoid direct sunlight