Our most prized miso is made with soy beans that grow in Hokkaido, Japan, which follow the method of Shizen Nôhô, a natural system without the usage of inorganic fertilizer and pesticides. These non-GMO soy is of a superior variety with very high protein content.
For koji, we polish the rice ourselves to a degree that is most favorable for koji activities. Once the miso mixture is made, we brew it in a miso-oke, a wooden barrel, made with natural sugi (Japanese Cedar) in Japan for one year under low temperature.
Please note that our store will be temporarily closed from 9 December to 26 January. We apologize for any inconvenience this may cause and appreciate your understanding.