Salt concentration: 12.5%Koji ratio: 22 bu (What is Koji Ratio?)Best before: 7 monthsStorage: Avoid direct sunlight and store in a cool, dark place.
Ingredients:* Organic rice (Akita Prefecture, 2015 harvest)* Soybeans (Hokkaido, 2015 harvest)* Salt (Salt field crystal salt)
*What is Koji Ratio (Koji-buai)?*The term "Koji Ratio" in the ingredients refers to the proportion of koji in the miso recipe.
For example, if you have 10 kg of soybeans and 8 kg of koji before making miso, the koji ratio is 8 bu. This is a sophisticated term preferred by those who enjoy a higher-grade miso.A koji ratio of 22 bu means the recipe uses 22 kg of koji for every 10 kg of soybeans before making miso.
The Koji Ratio indicates the general characteristics and flavor of miso.The koji ratio provides two main indicators:* An indication of the miso's flavor.* An indication of the miso's recipe.
Regarding the indication of the miso's flavor:Miso can be broadly categorized into three types: sweet, spicy, and medium.Miso makers determine the concept for sweet or spicy miso by the proportion of koji.Generally, a higher proportion of koji tends to result in a stronger rice sweetness and koji aroma.A lower koji ratio with a higher proportion of soybeans tends to bring out the umami of the soybeans, the saltiness of the salt, and the robust aroma of the soybeans.The terms "sweet" and "spicy" do not mean the miso is as sweet as candy. Rather, "sweet" refers to a smooth mouthfeel, similar to Japanese sake, while "spicy" refers to a miso with a sharp, clean finish.Sweet-type miso is often preferred by women, growing children, and those with a sweet tooth who enjoy sweets.Spicy-type miso tends to be preferred by working men, those who enjoy alcohol, and individuals who sweat a lot or have a high metabolism.
Regarding understanding the miso's recipe:The koji ratio indicates how much koji is used.This makes it a useful reference for making homemade miso and helps you understand what kind of miso it is.Miso making was traditionally an industry with little open exchange of opinions or technology. For closed-off miso makers, providing information about the koji ratio is a way to share more information with customers.
We hope this information will be helpful when you purchase miso or when making your own miso.
* Made with groundwater* Organic cultivation* Naturally fermented* Nama miso (unpasteurized)* Kura-tsuki koji (native koji mold)* Sea salt
*Soybean flavor*
*About Nama Miso Type Miso*At Marukawa Miso, all our miso, except for tube types, is nama miso. Nama miso is rare; most miso sold in stores is heated and is not "nama miso." Here's an explanation of nama miso.
*What is Nama Miso Type Miso?*"Nama miso" means the miso is alive. It is miso packed into containers directly from the miso vat. Miso matures through the action of koji mold.
However, the action of koji mold is not always beneficial. Even when it's ready for shipping, fermentation can continue, often causing changes in the miso's quality.
Therefore, if uniformity of quality is prioritized, it may be desirable to stop the action of the fermentation mold after a certain level of aging. To stop the fermentation mold's action, alcohol components like shochu or heat sterilization are used.
While killing the fermentation mold ensures quality uniformity, it also prevents you from consuming the miso with the fermentation mold alive.
For those who are particular about miso, nama miso type, taken directly from the vat while the miso is alive, is recommended. Please enjoy the miso's unique character and the way its flavor and aroma deepen daily.
*About Kura-tsuki Koji (Native Koji Mold)*Kura-tsuki koji is a traditional Japanese brewing method that was once common. While the air contains spoilage bacteria, it also contains fermentation bacteria.Marukawa Miso's miso brewery has been making miso for nearly 100 years, resulting in a high concentration of fermentation koji mold in the brewing area.Therefore, when grains like soybeans are placed in the miso brewery, fermentation bacteria adhere to them. We use these adhered bacteria to make miso and fermented foods. This koji mold is free from pure culture or chemical treatment.
*About Groundwater Brewing*Naturally filtered groundwater.Fukui, in the Hokuriku region, is a snowy country, and snow accumulates in winter. This meltwater becomes groundwater, and by the time it reaches the miso brewery, it is naturally filtered, making it of the highest quality for brewing water.Brewery owners often establish their businesses in mountainous areas or places with clean water to obtain high-quality water. Water, which can determine the flavor of fermented foods, is that valuable.This is because Japanese sake is mostly water. For miso, about 5 kg of water is needed for every 1 kg of miso. Furthermore, miso is about 50% water. Therefore, high-quality brewing water is fundamental to Marukawa Miso.The water is free from the smell of chlorine or chlorine disinfection, and water quality tests are conducted annually by inspection agencies. Every year, a harsh winter arrives, and the snow melts in spring to become good quality water, allowing us to make miso. We approach miso making with gratitude for this water.