The deep flavor and aroma created by koji

Miso made with the skill and heart of a long-established company

We use only carefully selected rice, soybeans, and salt.

Through a long-term cultivation of techniques and a slow aging process using natural fermentation, we have achieved a deep, rich flavor.

Attention to materials

Just like with soy sauce, when making miso, we visit the producers ourselves and use only carefully selected domestic ingredients.

The miso is made from high-quality, pesticide-free Koshihikari rice grown in the lush natural surroundings of Tokushima.
High-quality pesticide-free soybeans from Akita Prefecture,
We use salt from Nagasaki Prefecture, which is made from 100% domestic seawater containing bittern, and has a mellow taste without any harsh saltiness.

It is made using the power of nature without adding any unnecessary ingredients.

Homemade koji

Rather than relying on mechanization, we use artisan techniques to carefully cultivate the koji in a room that has been in use for over 100 years, keeping track of the temperature and condition of the rice on that day.

Koji that is carefully cared for at body temperature has a very mellow sweetness and powerful enzymes and yeasts.

Our miso is made by combining this koji with soybeans and salt and aging it for a year in a cedar barrel that has been used for many years.

The live koji bacteria ferment vigorously, and after aging for another year or two, the miso develops a rich flavor and becomes a completely different type of miso.


Our miso is fresh "raw koji miso" that is still fresh when it reaches our customers.

Enjoy our natural fermented raw koji miso, which is aged without suppressing fermentation through heat or alcohol.

[Made miso at home]

This product should be transferred to a container and sealed.
This miso can be aged at home in a cool, dark place for six months to three years, depending on your preference.

We personally visit the producers to select our raw materials.
We use carefully selected domestic ingredients.

Companies that make koji by hand include:
Nowadays, there are very few of them in the whole country.

Brewed in cedar barrels that have been used for over 100 years,
The key to the flavor of miso is to prepare the koji at human temperature without relying on machines.

We would like to take the time to prepare the miso and let it mature at home until it reaches your preferred taste.

[Ingredients] Rice (produced in Tokushima Prefecture), soybeans (produced in Akita Prefecture), salt [Storage Instructions] Store away from direct sunlight.

This product will be sold exclusively at the event.

~ Miso making experience ~

We offer miso making experiences. You can experience making miso directly from a long-established shop.

You can take home the miso you make.

After the experience, enjoy freshly cooked rice cooked in a clay pot and miso soup made with conger eel, a specialty of Komatsushima City.

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