This is additive-free, unpasteurized miso (white miso) made with domestically grown soybeans. *Technically, it's a light-colored miso. This is a sweet white miso with a high koji content, favored in the Kyushu region. If you prefer red miso (with a higher proportion of soybeans) or soybean miso, please look for other products. This is a barley miso with a koji-to-soybean ratio of 2:1. Salt content is approximately 9.5%. The soybeans are not bleached, and no amino acid-based seasonings are used. Since the yeast is active, fermentation progresses in high temperatures, and the flavor of the miso changes. The sugar content from the koji becomes the fermentation substrate for the yeast, and the sweetness disappears in overly matured miso. Unpasteurized miso is difficult to handle, but it has the deliciousness characteristic of fermented foods. Ingredients: Barley (domestic), soybeans (Hokkaido or Aomori Prefecture), salt *The expiration date is considered to be 4 months from the date of production. *The price has been revised from June 16th due to an increase in shipping costs. As shown in the photo, the miso is not completely sealed. If you are concerned, please refrain from purchasing. *Shipping will be via Takkyubin Compact. *Regarding the expiration date (please read if you have time) Miso is originally a preserved food, and even if it goes outside the range of this miso, which is sweet and white miso, it is not necessarily inedible. If this miso is stored at high temperatures, it will mature and become colored, turning red. This is because the sugars and amino acids in the miso react to create a brown substance. This red miso will have increased acidity (organic acids), while the sugar content of the miso will be low, resulting in a poor balance of flavors. However, this red miso can still be used effectively in dishes like miso stir-fries and miso pickles using sugar. Red miso goes well with dishes like twice-cooked pork. However, it's not okay no matter how old it is, and miso with poor storage conditions that has developed film yeast (mold) is not good. Since it is sold as sweet white miso, we recommend refrigerating it during the summer.