Black miso is fermented using the organic brown rice and black kernelled rice from Luoshan. Among the fragrance of soybean is the sweetness of natural koji, which offers a refreshing texture.
The mixture of brown rice and black kernelled rice allows for a more distinctive layering of flavors as different surprises appear with every bite. The miso fermented using brown rice and black kernelled rice has higher nutritious value. It is healthy and delicious, and most suitable for use in cold dishes and as a dipping sauce.
1. Domestic non-GMO and pesticide-free soybeans
2. Quality “糀kouji” strain from a Japanese miso store that is over 300 years old
3. Organic black kernelled rice and brown rice from Luoshan, Hualien
4. Zhou Nan Salt Field’s sun-dried bittern
5. Pure water
1. Carefully selected organic black kernelled rice and brown rice from Fuli, Hualien, and domestic non-GMO and pesticide-free soybeans cultivated under contract by local farmers
2. Preservatives and chemical additives are not added during the production process; we wait patiently for the koji to ferment slowly
3. The layers of flavors are rich and refreshing; most suitable for use as a dipping sauce and in cold dishes.