Additive-free, handmade barley miso, 900g x 2, from Hirado Island, Nagasaki

This is an additive-free raw miso (white miso) made with domestic soybeans.
*Technically, it is a light-colored miso.
This is a sweet white miso with a high koji content, favored in the Kyushu region.

If you prefer rich-flavored red miso (with a higher soybean ratio) or bean 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 at all. As the yeast is active, fermentation progresses at high temperatures, and the miso's flavor will change. The sweetness from the koji serves as a substrate for yeast fermentation, and excessively aged miso will lose this sweetness.
Raw miso is difficult to handle, but it has a deliciousness characteristic of fermented foods.

*If you find two units too much, we can accommodate a single unit if you opt for Nekoposu shipping.

Ingredients: Barley (domestic), Soybeans (Hokkaido or Aomori), Salt

*The expiration date is set at 4 months from the date of release from the brewery. The expiration date shown in the image is not accurate. We set a longer expiration date to avoid the hassle of updating the image each time.

*Due to increased shipping costs, we have revised our prices as of June 16th.

As shown in the photo, the miso is not completely sealed. Please refrain from purchasing if you are concerned about this.
*Shipping will be via Takkyubin Compact.

*Regarding the expiration date (please read if you have time)
Miso is inherently a preserved food, and even if it deviates from the sweet, white miso range within its category, it is not inedible.
If this miso is stored at high temperatures, aging and coloring will progress, and it will turn red.
This is because the miso's sugars and amino acids react to form brown substances.
This reddened miso will have increased acidity (organic acids), but because the miso's sugar content is low, the flavor balance will be off. However, this reddened miso can be useful in dishes like miso stir-fries or miso marinades that use sugar. Red miso pairs well with dishes like Mapo Tofu. However, it's not safe no matter how old it is; miso with a pellicle yeast (mold) due to poor storage is not good. As we sell it as a sweet white miso, we request refrigerated storage during the summer.