Brown Rice Miso is made with brown rice koji and soy beans, and has fermented for 1 year or more. The grainy texture and slightly barrel aged (actually it’s not barrel aged though) or NUKAZUKE-ish aroma came from rice bran are its key feature. Enjoy just eating it or top it onto other simple ingredients - rice, meat, fish, tofu, potato, etc. Grilling or toasting is also good to enhance the flavor.

ブラウンライス(玄米)味噌（1年+ 熟成）

発芽玄米麹と大豆の味噌。玄米の旨味が熟成によってさらに深まり、まるで樽で熟成したかのような味わいです。味噌汁にも良し、ご飯やおにぎり、和えものなど、どんなお料理にもよく合います。普段のお味噌との食べ比べも◎。