The producers have been using the traditional method of production within a cedar wood barrel for 120 years now.
They work in only small quantities to make artisan miso and soy sauce products.
Using the best quality of rice Koji yeast and minimal salt to ferment, the result enhances sweet, umami flavours.
Origin: Takayama, Gifu Prefecture
Ingredients : Soy Beans(43%), Rice(41%), Salt. Nutrition : Typical values as sold per 100ml. Energy 761kj/182kcal, Fat 52g, Carbohydrate 24.0g, Protein 9.9g, Salt 8.9g.
