Umi no Sei Brown Rice Miso is made with 100% domestic ingredients! The key ingredient is the traditional sea salt "Umi no Sei"!
Fermented and aged in traditional wooden vats.
This is a "raw miso" type, which has not been heat-treated!
◆Sweetness of brown rice and mild umami!
This is the most common type of miso made from rice and soybeans, but we use unpolished rice to preserve its nutrients. It has a gentle flavor characterized by the mild sweetness and umami of rice koji.
This is Umi no Sei's most popular miso.
Since it is a raw miso that has not been heat-treated, the beneficial yeast, lactic acid bacteria, and enzymes produced during fermentation are alive.
Enjoy the fresh taste and aroma that can only be experienced with "raw" miso!
◆The key ingredient is the traditional sea salt "Umi no Sei"!
The fundamental taste of miso, a high-salt seasoning, is actually determined by the "salt"!
"Umi no Sei," a traditional sea salt containing bittern derived from seawater, gives the miso a deep and mellow saltiness.
◆Carefully selected ingredients!
We use whole soybeans specially cultivated (※) by contract farmers in Japan and nutrient-rich brown rice.
Of course, there are no residual pesticides.
(※) Cultivated with at least 50% fewer pesticides than conventional cultivation.
◆Slowly fermented and aged using traditional methods!
We adhere to traditional manufacturing methods and have slowly fermented and aged the miso in traditional wooden vats.
Yeast and lactic acid bacteria convert the starch in the rice into sugar and break down the proteins in the rice and soybeans into easily digestible amino acids, creating a mild sweetness and umami.
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