Organic brown rice miso
Reference : NISEBI1
Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.
All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).
Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. By focusing on ingredients and natural aging process, this organic genmai brown rice miso has a delicious, full-bodied taste.