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How long was your miso fermented?Updated a year ago

Our Shiro Miso we let mature only about 3 months, so that it tastes particularly mild, sweetish and less salty. The variety Genmai, on the other hand, we let mature over 6 months.


In contrast to many other miso pastes, ours are still produced according to centuries-old methods. While other misos are industrially highly cultivated, ours enjoys a gentle process.

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