Miso blanc au koji ⋅ kono vinegar miso manufacturing factor ⋅ 400g

This miso is made one winter, depending on the Tennen Shôjô method, that is to say without adding enzymes or artificial additives, with soybeans, local rice and water. Kôji is gradually added during the 1 year of fermentation before being stopped with alcohol, which gives it a slightly alcohol taste with soft and Umami notes. The addition of alcohol and kôji makes it a thick texture miso, ideal for marinades and broths. He softened the meat and makes it more juicy, while giving it the umami taste characteristic of the miso.