Miso made with barley koji as a base.
Finished with long-term aging. Pairs well with meat and seafood.
Ingredients: Soybeans, barley, salt, alcohol
Net Content: 500g
Production Area: Fuchu City, Hiroshima Prefecture
[The deep flavor of aged red miso is enhanced by the sweetness of barley koji.]
Due to the long aging period, it has a rich and deep flavor. It has a deodorizing effect on meat, fish, and shellfish, resulting in a light taste.
[The aroma of cedar remains due to slow fermentation in cedar barrels.]
This miso is made in cedar barrels from Konko Miso, a company with a 145-year history. The unique aroma of cedar, where koji mold has resided for a long time, infuses the miso. Using cedar barrels allows for slow aging, which improves the taste of long-term aged miso.
[Saga prefecture barley is used. Ordinary salt is intentionally used.]
Barley grown in Saga is cultivated into barley koji, then fermented in cedar barrels that are over 145 years old, and ordinary salt is intentionally used.
[Canadian soybeans with intact skins are used.]
The area between the skin and the bean is rich in umami. We specifically select and use Canadian soybeans, which are known for their umami.
[The fermentation temperature is set relatively high at 37°C, and then slowly cooled to enhance umami.]
Barley koji, soybeans, and salt are mixed together for fermentation. The initial fermentation temperature is set relatively high, around 37°C. By keeping it high and then slowly cooling it during aging, a deep umami flavor is formed.
[Strained using a 0.8mm mesh.]
A 0.8mm mesh is used for grinding. The grinding process increases the concentration of flavor by combining the umami of soybeans and the sweetness of barley koji, resulting in an even more delicious product.
| Product # | 4901345100034 |
|---|---|
| Weight | 5000 g |
| Product package size | 240 x 100 x 450 cm |
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