Since 1902, Yamaki Jozo produces miso, soy sauce, and pickles using: Materials grown in Japan organically or with reduced pesticides and chemical fertilizers, Well-known natural spring water “Kamiizumi-sui (God Spring Water),” Crafting methods carried over 100 years using traditional wooden barrels. They use 100% treaceable soy beans, which accounts for less than 1% of the soy beans used for miso/soy sauce productions in Japan.
Has a distinct sharp flavor, unique to miso made from mugi (barley). Goes well with both seafood and meat, ramen soup, and other stock-based soups/stews for elevated rich flavors. Makes a nice salad dressing by mixing with olive oil.