Red Miso is aged naturally for a long time in Portland's climate, anywhere from 12~18 months. Therefore, due to the Maillard reaction, the color of this Miso changes gradually from white to red or darker red, thus giving it the name Red Miso. The flavors are more robust with greater Umami.

レッド味噌（1年＋熟成）

十分に熟成した味噌が持つ旨味と、かすかな酸味や苦みを含んだ複雑な味わいが持ち味です。様々なお料理に幅広くお使いいただけます。