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.
Although the aging period is as short as 3 to 6 months, it has a rich sweetness and aroma because it uses 12% Jiuqu.
A sweet and refreshing miso that is popular with children and women.