the-making-of-miso-master

THE MAKING OF MISO MASTER ORGANIC MISO

We are the Masters of miso! After 40 years of experience in the artisanal craft of miso making, Miso Master Organic Miso produces the finest miso in the world. We carefully inoculate organic grain with Koji spores, the culturing agent, then personally monitor the development during the three-day growth period. After mixing the finished grain koji with beans, the spores break down the complex structure of the beans and grains into readily digestible amino acids, fatty acids, and simple sugars. Now the mixture is moved to the barrels where the slow process of natural fermentation begins. When it is ready, the ripened miso is removed from the barrels and packaged into cups for sale.

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