Cold brewed miso

Made with domestically produced rice, soybeans, and salt.
It's 1:1 based on the finished grain, not the original grain.
This is a luxurious miso with a high koji ratio, using approximately double the amount of rice.

For example, 20kg of rice koji and steamed soybeans would require 18kg of white rice and 10kg of whole soybeans.

Conversely, if you use 10kg of the original grain for both, rice koji will weigh 11kg and soybeans will weigh about 20kg.
Soybeans will approximately double in size, but rice will remain almost unchanged.

However, it is better to use a lot of rice koji (the one with a higher koji ratio)
It exudes a rich sweetness derived from rice.

The salt content is approximately 10%, but we add lactic acid bacteria and yeast that are pure cultured at our company to create a seed water that has a high affinity for the amount of salt used, and prepare miso during the cold season.

The big difference from Harumachi Miso is that it is grain miso.
Some people may say that they don't like grainy miso.
This miso is a must-try for such people.

The reason most people avoid it is that it has a "grainy texture."
...However, "grain miso, yet smooth"

We believe that this is an expression of the power of koji (koji potency).
Our rice koji has always been a hard worker, able to work hard even in the harsh environment of soy sauce.

Amylase breaks down the starch in rice, creating a rich sweetness.
Protease breaks down soybean protein and creates a deep flavor.

What we do is create an environment where microorganisms can easily work.
If I'm going to praise the taste, I have to praise Koji-kun♪

We changed the seed koji from the miso we made in 2016.
The titer of proteolytic enzyme protease increases,
Not only the aroma but also the decomposition of koji has been further improved.

Cold brewing is done once a year, but we continue to undergo endless trial and error in the techniques of making koji and brewing, day after day, month after month, and year after year.


【postscript】
The origin of this miso was ``Temae Miso,'' which was grown by customers.
The year after the Kinugawa store opened in 1998,
We work together with our customers to make miso to be prepared during the "cold season."

We prepare only what you order. without preparing too much,
It was a special miso known only to those who visited our store.
In the future, I would like to try making miso as part of my "food education," but that's for another time.