Inoue Miso Soy Sauce "Organic Miso"

First new product in 100 years: organic miso

28 years have passed since Inoue Miso and Soy Sauce's brewery was damaged in the Great Hanshin-Awaji earthquake, and by rebuilding the mud-walled brewery, they have been able to revive the same handmade techniques that have been used for 150 years.

To commemorate this occasion, we have brewed a new product: "Organic Miso."

The handmade koji is put into newly purchased wooden barrels for organic production, and then fermented naturally in the clay-walled brewery, in keeping with the local climate. The miso in the new barrels has a young aroma, but with each brewing, it will gain more depth. Please enjoy the beginning of our history.

The reason why I fell in love with Inoue Miso

I have traveled all over the country and tried many different kinds of miso, but when I first encountered Inoue Miso, I was shocked by how delicious it was, and I still vividly remember how it completely changed my previous understanding of miso.
And yet, I have yet to come across a miso that surpasses this one.

During my direct interview, I learned what the secret to Inoue Miso's deliciousness lies in the fact that they value three things - "Morobuta Koji," "Carefully Selected Ingredients," and "Miso Storehouse and Wooden Barrels" - and that they do not go against nature, but rather make full use of Naruto's environment and climate to support the fermentation process.

The value of this miso is highly regarded both in Japan and overseas, and it is used and highly supported by the long-established Kyoto restaurant "Kikunoi," which has been awarded three Michelin stars. Its value has also been recognized in France, where it is traded as a high-end seasoning.

Awai Shoten has begun selling this "honkaku miso," which has received high praise from top cooks and chefs, in the hope that food-conscious customers will become aware of it and enjoy it as an important ingredient in their daily diet and on special days.

Once you start using it, you won't be able to put it down; try this one-of-a-kind, elegant and rich flavor.

About Inoue Miso Soy Sauce

[Three things that Inoue Miso Soy Sauce values]

Traditional "Morobuta Koji"

The rice koji, which is essential to creating the flavor of our miso, is fermented by hand in a wooden box called a "morobuta" that has been handed down for many years, for about 40 hours while cultivating the koji mold.

100% domestically produced rice, soybeans, and salt

We carefully select domestically produced rice, soybeans, and salt that are suitable for our brewing, but due to teachings passed down through the generations, we do not disclose the brands or combinations of these ingredients.

Natural brewing using "miso brewery and wooden barrels"

In order to restore the brewing environment lost due to the earthquake, we built a new "brewery with mud walls" in April 2023. In addition to connecting the traditional techniques of "miyadaiku" and "plastering craftsmen" to the future, we have also been able to revive our miso making. In addition, the natural fermentation in "cedar barrels" that have been handed down since the company was founded in 1875 allows for a wealth of flavor and aroma to be developed. In order to continue brewing the traditional flavor, we commissioned "Tsukasa Seitaru" to purchase three new wooden barrels for brewing in 2015.

Please try our carefully crafted miso, made without compromise and in close proximity to nature.

【raw materials】 Organic rice, organic soybeans, salt *All domestically produced

[Contents] 500g

[Best before date] We will ship products with a best before date of at least one month.

[Storage method] Refrigerate at 10℃ or below.

[Manufacturer] Inoue Miso Soy Sauce Co., Ltd.

[Seller] Awai Co., Ltd.