Three Years Fermented Miso - Barley Miso - Special Miso from Hoshiroku Storehouse
It is miso which made with plenty of barley koji that you can enjoy the unique aroma of barley within.
Because it contains less sugar and more protein than rice miso, it's preferred by those who want to taste delicious thickness flavor or miso but concern about their health.
Also, because it's a spicy-salty miso, of course it'll make a delicious miso soup and also well-matched with vegetable dishes and nuta/nutanamasu.
The specials of this barley miso are, first, we use plenty of Japan's domestic barley.
Second, in order to pursue the rich and deep taste of miso, we use the natural salt from Akō City (a city in Hyōgo Prefecture on Japan’s Seto Inland Sea) which is containing a lot of bittern.
What is Three Years Fermented Miso?
|Name||Three Years Fermented Miso - Barley Miso - Special Miso from Hoshiroku Storehouse|
|Ingredients||・ JAS certified rice from Akita Prefecture "Hitomebore"
・ Soybean from Akita Prefecture "Ryuuhou"
・ Barley from Niigata Prefecture
・ Salt from Akō City
|Best-before date||6 months (unopened package)|
|Preservation method||Storage at 10°C or lower (refrigerated)|