DDM *: 09/07/2026
For the White Miso Vinegar Sumono, the base is a silky and unctuous white misse, with a sweetness that persists pleasantly in the mouth. As it is cooked slowly by hand, it retains its creamy texture and balance the acidity of vinegar with the sweetness of the miso.
Here is a refreshing mise of cuisine, prepared based on white miso and vinegar. To use as such with green vegetables (broccoli, nanhana, spinach, celery, etc.), seafood (for example, squid, congress, octopus), konjac, bamboo shoots, seaweed (for example, Wakamé), ginger myoga, salads, grilled flat fish, grilled shrimp ...
Practical and easy to use, it integrates into a wide variety of dishes. The quality of the miso depends on the quality of Koji.
At Shimaya, most of the manufacturing steps are still made by hand. They cook the rice steamed, then break it by hand while adding Tane-Koji (starting mold).
The next day, they stir the Koji three times at optimal intervals. In feeling seasonal changes and syncing precisely their process, they create a Koji with the best aroma and the best taste possible.
Although laborious, this artisanal approach guarantees the depth and satisfaction of their miso. This vinegar white miso is a high-grade local in Koji: "Gozen Méo" Gozen Miso stands out for its high content in Koji, with a ratio of 110 to 130% compared to soybeans..
At Shimaya, this ratio is 140-160%, which strengthens the natural sweetness of Koji. After a period of fermentation from six months to a year, we get a cheaper miso, rich in umami, with an aroma and an exceptional flavor.
* DDM: Minimum durability date
The DDM an indicative date corresponding to the optimal quality period, it does not present any danger to health after exceeding.
