Miso "The Ancient Method, Red" -味噌玉造り 赤-

Best Before: Nov/23/2021

Miso made by an ancient method called tamazukuri

A traditional taste prepared in 100-year-old cedar barrels.
We use Shinshu soybeans, domestic rice, and salt from Goto-nada.
The aging period is one to one and a half years.
The salt content is higher than that of white miso, but by aging for a long period of time, it blends well with soybeans and jiuqu, neutralizing the salt content and making it mellow.
It is a nostalgic miso with richness and aroma.

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Chizuru N.
United States United States
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