★ Immediate purchase is welcome! ・Sprouted Brown Rice Miso This miso is made with carefully selected ingredients from Shinshu, especially the sprouted brown rice, which is Koshihikari rice grown in Shinshu. The fifty-year-old master brewer skillfully turns it into koji, bringing out the original flavor and sweetness of the sprouted brown rice. Ingredients: Shinshu Azumino soybeans, Shinshu Koshihikari rice, natural sea salt ★ Carefully Selected Ingredients By using Koshihikari rice from Shinshu, we achieve local production for local consumption. The rice is soaked in plenty of clean water and used to make koji. The rice slowly transforms into koji in a room, and it takes three days to make the koji. Koji breaks down the protein in soybeans and produces amino acids, which are the source of umami. Therefore, making koji is the key to giving the miso its rich sweetness and depth. With the commitment to "miso made in Shinshu with ingredients made in Shinshu," we mainly use Nagano Prefecture Azumino Nakasennari soybeans. The Azumino region has long hours of sunshine and little rain, making it a suitable land for producing delicious agricultural products. Using carefully selected soybeans that contain a lot of nutrients and umami, and aging them, the protein in the soybeans brings out a good natural umami. The miso itself has a lot of umami, so it doesn't require much dashi, which is another characteristic. ★ Carefully Selected Manufacturing Method Using wooden barrels passed down from generation to generation since the founding of the company, the miso is made by taking time and effort to slowly mature. This deepens the flavor, and the aroma of the wooden barrels further enhances the flavor. The "Kura-tsuki yeast," a yeast that has been used since the founding of the company. The miso matured by this Kura-tsuki yeast becomes mellow and has a deep richness. This is the taste of miso that can only be made because of the historical barrels. Miso Handmade miso Additive-free Naturally brewed Miso soup Koji Koji Soybeans Gut health Fermented foods