Since it does not use the additive at all, koji mold (mildew) may occur on the surface. Because it is a characteristic of the additive-free because, please enjoy by removing. Since the container progressing fermentation is there even if that expansion, it was opened as soon as possible, please save. Is the birthplace of Yukimura Sanada, Ueda Shinshu Sanada. Where it is the old-fashioned homemade miso were charged. Rice and soybean uses only raw materials carefully selected to stick to Shinshu production. Preservatives, since additives are not used at all, is alive is Aspergillus in the miso. Enjoy a taste of good old miso old days.
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