Natural brewed miso aged at natural temperature

Cook the rice which steamed up manually, unravel the rice of rice, carefully dip the koji mold to reach each grain of rice, and transfer it to the koji room (Mukuro).

In the Koji room, the craftsmen loosen the grain of rice several times while handling many times, and sprinkle one grain each day and make a strong koji of proteolytic enzyme which is most suitable for making miso over two days.
(Kojiro is a sultry room kept at the temperature of 30 degrees and humidity 90% in the best condition of growth of koji.
Cool the finished koji to ambient temperature to prepare for miso making.

This koji making is so important that “Miso making is koji making”.
Without relying on machinery, the Kura finishes fine-grained koji by using hands carefully.

When koji is made, it is the beginning of preparation.
Mix the koji and salt into the steamed soybeans soaked in water overnight.
In order to ascertain the degree of mixing, not mixing much at a time but mixing little by little.

We do not do anything like making it all by machine, but evenly mixing it regularly by keeping the eyes of the Kuran figure comfortable, and the subsequent fermentation starts gently.

Smash this little by little, put it in the cedar pail which is used from the foundation, load the stone weightstone we used and load it.

In our warehouse we build miso with old-fashioned recipe called “natural brewing” at the foundation of the foundation.
This is a traditional traditional recipe in which fermented miso is slowly fermented and aged at natural temperatures over 10 months to 1 year.

Rather than keeping it as it is, it will not change as it is fermented and aged, the Kuran keeps its fragrance, and after about half a year while always looking at the state, the custodian once dives out using a special scoop and replaces it with another wooden trough I will do the work called returning change.

It is a manufacturing method that requires time and labor, a sense of Kuran, but because it slowly fermented, you can make miso with mellow and soft taste with salt angle.

In order to prioritize efficiency now, in a room artificially adjusted to a temperature of 30 ° C to 35 ° C, fermentation / maturation is completed in 3 months at the earliest. This method is called “fast brewing”.