Koji creates a deep flavor and aroma

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

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

Through a slow aging process using techniques cultivated over many years and 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 only use carefully selected domestic ingredients.

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

No unnecessary ingredients are added and it is made using only the power of nature.

Homemade Koji

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

Koji that is carefully cared for at body temperature has a 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 long-used cedar barrels.

The live koji bacteria ferment vigorously, and when it is aged for a further year or two, it develops a rich flavor and becomes a completely different type of miso.


Our miso is delivered to customers as "raw koji miso," which is still fresh when it reaches them.

Enjoy our raw koji miso, which is naturally fermented and matured without suppressing fermentation through heat or alcohol.

[Made-at-home miso]

This product should be transferred to a container and sealed.
This miso can be aged at home in a cool, dark place for anywhere from 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 are over 100 years old.
The key to the flavor of miso is preparing 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 (from Tokushima Prefecture), soybeans (from Akita Prefecture), salt [Storage method] 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 store.

You can take home the miso you make.

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

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