The fully ripe miso made with all Japanese soybeans including the local Akita ryuho and using the same fragrant koji used in sake brewing by the 140-year-old Sake brewery. This special miso is made at the height of the unforgiving winter season in Northern Japan and naturally cultured for a minimum of 18 months. A beautiful glossy deep brown color and vivid flavors make it a very popular dark miso in Japan. Makes wonderful red miso soup to pair with sushi or can be used as a delicious accent in cream-based sauces.
Storage: Keep in a sealed container in a refrigerator or a freezer.
