This rice miso is made with rare, self-collected natural koji mold and the natural microorganisms of the brewery, allowing it to ferment slowly, without using any pure-cultured bacteria or additives to promote fermentation. The ingredients are only naturally cultivated soybeans and rice, grown without pesticides or fertilizers, and natural sun-dried lake salt. The quality of the ingredients and the complex umami flavor unique to natural microorganisms stand out, and it is well-regarded for making delicious miso soup even without taking dashi. The salt is made by drying the water of a salt lake, formed over 100 million years, where Himalayan groundwater springs into the rock salt strata of the vast plains. It is a globally rare, completely sun-dried crystal salt harvested in an environment with extremely low contamination. ■ Maker Marukawa Miso, a long-established miso shop founded in Echizen City, Fukui Prefecture in 1914, with over 100 years of history. They are pioneers in miso making using natural microorganisms. They are also working on the very rare practice of self-collecting koji mold, which is almost unheard of at other breweries. After years of trial and error, relying on the memory of the previous president, Uemon Kawazaki, who made it half a century ago, they were the first in Japan to revive miso made with the brewery's own koji mold after 50 years. ※ If you would like to purchase multiple items or combine them with other products, please be sure to let us know before purchasing. We will calculate the price and create a dedicated product (*^^*) #Miso #Miso #Seasoning #AdditiveFree #NoChemicalSeasonings #NoFertilizers #NoPesticides #NaturalFarming #NaturalCultivation #MisoSoup #VinegarMiso #MisoPickles #GrilledMiso Type...Miso