NH Germinated Brown Rice Miso

Founded in 1855. Made with organic germinated brown rice, twice the amount of organic soybeans, and matured in Okinawa's natural salt and well water. Natural brewing. Matured in wooden barrels for 10 months.

This brewery has a history of over 150 years dating back to the Edo period, and was painstakingly prepared by Magozaemon Ishikawa, the fifth generation. This is a masterpiece of miso made with great care using only the finest ingredients.
[Attention to ingredients]
○100% organic rice...grown by Ide Noriyoshi in Akita.
○100% organic soybeans...grown by Katsunari Ito of Miyagi.
○Salt: Okinawa's "Shimamas" salt, which contains bittern
○Water... Yuzawa's famous water "Iwasaki no Mizu"
[Preparation] We use twice as much rice koji made from organic germinated brown rice as we do organically grown soybeans, and the brewer matures the malt in wooden barrels for 10 months without using any additives, including alcohol.
[Taste] It boasts a strong flavor and rich aroma that brings out the umami of the koji. You can use it in miso soup, on vegetables, or even raw.

【expiration date】
6 months [Capacity]
400g

Iritz
This is a sales company that develops organic and similar foods. They have been blessed with organic-related knowledge and connections from their many years of experience, which they put to good use in "Mebuki Komachi." One of their colleagues came up with the idea of ​​germinating unhulled rice, and Mr. Ide of Ogata Village, Akita Prefecture, germinated his own rice (which was already certified organic) from the husk, prototyping and completing a groundbreaking dry-type germinated brown rice. It was the first dry-type germinated brown rice in Japan to be certified by the JAS mark. Natural House's popular "NH Germinated Brown Rice Miso" uses this "Mebuki Komachi" as an ingredient.