Miso Master® Miso Paste SKU: 104000

Miso Master - Organic Country Barley Miso Paste

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Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master - Organic Country Barley Miso Paste
Miso Master® Miso Paste SKU: 104000

Miso Master - Organic Country Barley Miso Paste

  • Country Barley Miso is dark in color with a deep, rich and slightly sweet flavor
  • Aged 1 Year *
  • Unpasteurized
  • Refrigerated Shelf Life About 18 Months
  • USDA Organic, Non-GMO Project, AKC Kosher, NSF Gluten-Free, Plastic Neutral
  • Ingredients: Organic whole soybeans, organic handmade barley koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores
  • Country of Origin: USA

* Note: Our Organic Country Barley Miso aging time has changed from 24 months to 12 months. Due to this change you may experience a slight variation in color and flavor from previous orders.

USDA Organic certification badgeCertified USDA Organic by Quality Assurance International (QAI)
Non-GMO Project certification badgeVerified Non-GMO by the Non-GMO Project
AKC Kosher certification badgeCertified Kosher by Atlanta Kathruth Commission
Plastic Neutral certification badgeCertifed Plastic Neutral by rePurpose Global
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Miso Master Organic Traditional Country Barley Miso paste is considered a long-term miso. It is aged naturally without temperature control for 12 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean content in relation to the barley koji (grain inoculated with aspergillus spores). With their high protein and fat content, soybeans are much more difficult to ferment than high-carbohydrate grains. As a result, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.
Organic whole soybeans, organic handmade barley koji, sun-dried sea salt, Blue Ridge Mountain well water, koji spores

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