■ Carefully-selected ingredients from Toyama
This luxurious miso is made from first-class Koshihikari rice and soybeans grown in Toyama Prefecture, and naturally fermented for nearly a year with plenty of koji (malt). We have pursued the flavor and sweetness of koji and brought the taste of Toyama Prefecture to the forefront. Furthermore, a retractable lid makes it easier to use. No genetically modified soybeans are used.
Storage method: Keep in a cool place out of direct sunlight.
Shelf life: 365 days from date of manufacture
Allergy information: Soybeans