Only a few companies produce JAS accredited Miso in Japan.
We use native organic soybeans and rice.
Organic Miso received the accreditation of OCIA. Miso manufacturing
needs a lot of time and manpower for selecting the ingredients, for
fermenting and aging. You can't easily find JAS organic accredited
soybeans and rice among the domestic products. We use organic rice
and soybeans grown in Ishikawa prefecture for the ingredients.
Our products are produced by the cooperation of growers, our company and customers.
Naturally brewed and aged Miso is a powerful Miso having an unique aroma and a rich flavor (Umami). It contains active lactic acid bacteria, so it is a high quality Miso that goes well with the taste of seasonal food and fish. Also, it dissolves well in soup stock. Curiously, the flavor is not altered when boiled again. So you can enjoy the soup again the next day. It may be because of the fundamental power of long time aging.