Miso fermented using a traditional and increasingly rare method that produces a rich, delicate aroma and umami. Stronger in flavor than regular miso, it suits a range of dishes.
|Mori no Jukuo MisoMade in Miyagi
|soybeans, rice, salt, koji mold
|Product Place of Origin
|1 80 days from manufacture date
|Store in a cool, dry place away from direct sunlight.