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This miso has a singularity that sets it apart from other miso and has a lot to do with the town where it's based, Miyakonojyo, Miyazaki prefecture, a region strongly influenced by the Kirishima mountains and Sekinoo waterfalls, which give the miso a distinctive flavor.

This miso is rich in glutamic acid and inosinic acid, and brings out the flavors of ingredients used to make miso soup.

This miso soup is a condensation of umami and flavor. Original miso nutrients are preserved, as are the aromas. Katsuobushi flavors are present and balanced. To enjoy your miso soup, add 150 ml of water at 85°C, stir and enjoy.