White Miso with koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 400g

The method of making miso dates back to the 15th century. In those days, miso was used as both a seasoning and a source of protein. For these reasons, it was frequently used by the Japanese armies, which encouraged its production in several regions.

Kono Vinegar Miso Manufacturing, located in the historic Bizen region of northern Okayama, continues the tradition of artisanal seasoning production. Founded by its first director, Seijiro, the company uses pure water from the Chugoku mountains and cool climatic conditions for its natural fermentation processes. Specializing in vinegar, soy sauce and miso, the company relies on slow fermentation methods and techniques handed down from generation to generation to offer authentic, additive-free products.

Store away from light, heat and moisture. After opening, store in a cool place.

Rice (Japan), soy (Japan), salt, alcohol

Soybeans