Triple Fermented Koji - Comforting Sweet Miso / Cedar Barrel Aged Over 1 Year, No Additives & Extremely Low Salt 750g

In the industry, this is referred to as 30% Koji Miso. Its rarity, made luxuriously with rice koji, is hard to come by even in Japan.

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When you taste delicious miso soup, don’t you feel somehow relieved, warmed up, and filled with a gentle feeling? The magic of koji and umami!

Miso soup, as a fermented food, is one of the strongest items for gut health, alongside natto!

Among them, this triple raw koji miso, which is very rare even in Japan...

Regular miso is mixed in a 1:1 ratio of soybeans/koji (こうじ).

This special miso is what the industry calls 30% koji. In other words,

Akita Prefecture soybeans, Ryuhou 1: locally handmade rice koji Akita Komachi 3 mixed

is a health miso that boasts the golden ratio, which is said to "best enhance the deliciousness of miso."

The ingredients are only soybeans, rice koji, salt, and water, with no additives. It is a small-batch, authentic handmade miso made by professionals.

Koji breaks down the proteins in soybeans and rice into amino acids and starch into glucose at the molecular level during the fermentation process.

Produced in the heavy snowfall area of Akita. Traditionally fermented in wooden barrels, aged through a cold winter.

And,

because it uses three times the amount of koji, it has a refined and rounded saltiness, with a gentle tone that is almost noble, despite being produced in the countryside.

You will immediately notice the naturally sweet creation brewed by koji. There is no punchy saltiness that is common in miso. The salt concentration is about 9%.

Enjoy it as miso soup, as a seasoning, or as a simple soup. Please savor the uniquely flavored Shirayuki Miso at 2 degrees north latitude.

Since no alcohol is used and no preservatives, the yeast is still alive.

Please refrigerate immediately after delivery. Due to the nature of the product, the color will darken with fermentation, but there is no quality issue.

Refrigeration is required, and the best-before date is set for one year (this batch is set for the end of June 2026).

Ingredients: Akita-produced Ryuhou soybeans, Akita-produced Akita Komachi & Koji white koji No. 2 strain, salt

Production area: Daisen City, Akita Prefecture

Producer: Takasei Shoten