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.
Blend of organic brown rice miso & mugi miso that have been freeze-dried, which makes it easier to store and more versatile. Sprinkle on any dish for an enhaced Umami flavor. Will level up your vanilla ice cream as well.