In Taketoyo, a town renowned for its fermented products, we craft Mame Miso made from pure soya beans and Tamari — a pure, concentrated soy sauce — using a traditional method, setting ourselves apart from today's rapid processes which, in just six months, rely on defatted soya, heating, and additives. Our natural fermentation, which extends over two to three years or more, though longer and more costly, guarantees purity with no preservatives or chemicals, thanks to the action of natural enzymes and yeasts. We use Japanese soya beans from sustainable farming and "Umi no Sei" sea salt, rich in minerals and lower in sodium, and take great care with the packaging of products fermented in cedar vats in order to preserve their stability. At the heart of the process, mastery of koji — incubated and then worked during the "Shikomi" stage in centuries-old vats — enables a slow three-year fermentation, shaped by the seasons, without heating, revealing a Mame Miso with a deep, living, and distinctive flavour: the reflection of a committed approach to more natural and wholesome production.
