brand	Maruman Brewery
product shape	grain
number of units	1 piece
Package information	bag
flavor	miso
Product weight	700 grams

The miso that is usually sold in supermarkets etc. is aged by a method called "sokujo". This is a method of forcibly fermenting and aging in a high-temperature room for a short period of time by adding yeast and lactic acid bacteria that are naturally produced during the aging process after miso is prepared. Our naturally brewed miso uses only the power of koji mold and is left to the natural temperature to mature for about 10 months to a year. Miso is matured for a long time, so the flavor and aroma are different.
All raw materials are domestically produced. Especially for soybeans, we use precious domestic soybeans with a self-sufficiency rate of 7% in Japan. Compared to overseas soybeans, domestically produced soybeans contain more umami components, resulting in a more flavorful miso.
By adding lots of vegetables to miso soup, you can easily eat lots of vegetables. Miso soup is also recommended for those on a sugar-restricted diet.
Gluten-free miso that does not use wheat at all.
Product name: Furudo's naturally brewed miso 700g bag Ingredients: Soybeans (domestic), rice (domestic), salt, alcohol Contents: 700g Expiration date: 7 months Storage method: Store in a cool place away from direct sunlight. Storing it in the freezer or refrigerator will reduce the color change.

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brand	Maruman Brewery
Product weight	700 grams
Product type	grain
Container type	bag
Maker	Maruman Brewery Co., Ltd.
Product weight	700 grams

Our company has three commitments to miso!

Natural brewing method that matures with nature After preparation, it is slowly fermented for about 10 months only by the power of koji mold. As a result, the miso feels the climate of the four seasons, fermenting, decomposing, and aging, and the salty corners are removed, giving it a sweet taste. The flavor and taste of miso will be deeper.	Using carefully selected domestic raw materials ・Domestic soybeans contain a lot of protein, which has umami ingredients, so you can make delicious miso. ・Aspergillus oryzae grows well in domestic rice. In addition, our company uses a koji mold called “strong Yamabukikin”, so fermentation is smooth and sweet rice koji is produced.	Manufactured with heart We make the best miso by hand with the minimum of machines and with the heartfelt efforts of our craftsmen.