brand	Marsan
number of units	2000.0 grams
Package information	bag
Product weight	2 kilograms
package weight	2.19 kilograms

Ingredients: soybeans (domestic), rice (domestic), salt Product size (height x depth x width): 16cm x 13cm x 18cm

Raw materials/ingredients

Soybeans (domestic), rice (domestic), salt

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Product introduction

Product introduction A special taste made by Tamai Miso, a miso storehouse in Nagano. This additive-free miso is made from domestic soybeans “Ryuho” and domestic rice “Koshihikari” and is carefully aged in a natural environment. The koji ratio (ratio of rice to raw soybeans) is 100%, and it is characterized by its refreshing sweetness. Please enjoy the original taste of miso with the koji grains. Raw materials/ingredients Soybean (domestic), rice (domestic), salt

Raw materials/ingredients

Soybeans (domestic), rice (domestic), salt

brand	Marsan
packing size	17.7 x 15.9 x 13.6cm; 2kg
Container type	bag
Maker	marsan eye
raw materials	Ingredients: soybeans (domestic), rice (domestic), salt
Product weight	2 Kilograms

Making miso at brewery Tamai.

Tamai Miso is located in Chikuhoku Village, the center of Shinshu. Shinshu, a mountainous country, has struggled to secure and preserve salt for a long time. In such an environment, it can be said that it was the wisdom of our predecessors to realize the preservation of salt in the form of miso.

Tamai Miso is making miso with sincerity and carefulness while inheriting traditional miso-making techniques created through cooperation in the region.

Sincerely, politely, hometown taste

The important thing is sincerity and politeness. Tamai miso values ​​the old-fashioned manufacturing method of carefully involving people in order to create truly delicious miso that can be seen, tasted, and touched.

The Tamai miso factory produces raw miso that is not heated. Raw miso made with only traditional ingredients such as soybeans, rice, and salt is the taste of the region's hometown.

Discerning raw material selection and manufacturing process

Miso is a simple seasoning made from soybeans, rice and salt. Therefore, the selection of raw materials is an important process. "Limited miso" is made from domestic soybeans "Ryuho" and domestic rice "Koshihikari" and carefully aged in a miso warehouse.

At Tamai Miso, we use two methods of steaming soybeans: steaming and simmering.

Making rice koji, which requires the most careful attention

After confirming the aroma, taste, and softness of the steamed raw rice, koji mold is seeded. The steamed rice that has finished seeding is left overnight while controlling the temperature. In order to maintain the optimum temperature for the growth of the koji mold, we repeat the maintenance work by stirring and blowing air for another night.

In this way, the rice koji is completed after completing the process that requires the most seriousness and politeness in making miso.

Nature of Chikuhoku Village, Nagano, Shinshu

In addition to the manufacturing method and raw materials, the secret to the deliciousness is the nature of Chikuhoku Village. Located almost in the center of Nagano Prefecture, it is suitable for making miso because the temperature difference is large.

We want to deliver the taste of our hometown full of seasonal colors from this land where the air and water are delicious. Please enjoy the miso made with such thoughts.

*As a characteristic of miso, water may come out at the top, but it is a [miso accumulation] that occurs during the aging stage, so there is no problem with the quality. Please use it by mixing it with miso.

Seriousness and politeness have been the motto of Tamai Miso since its founding.

Soybean steaming process. The pure white steam and the scent of the soybeans that are ready to eat spread out.

The rice koji, which is the key to miso, is finally completed after two nights.

Tamai Miso is located in the rich nature of Chikuhoku Village.