Whole soybeans, handmade rice koji, sun-dried sea salt, Blue Ridge Mtn well water, koji spores.

Red miso is aged for 12 months in Cypress, Redwood, or Fir barrels. Due to the high soybean to koji ratio, it requires a full year to ferment in order to break down the soybeans fully and release their nutrients. According to Japanese folklore, miso is ‘a gift from the gods to ensure health and longevity’. Hearty, mildly sweet, and mellow tasting.