This soybean miso is slowly fermented and matured for over 18 months in the natural climate in a traditional wooden vat that we have been using since our foundation. It is the result of a process that takes time and effort, and which gives it a deep and rich taste. We have bottled this “raw” soybean miso, which has not been heat-sterilized, leaving the grains of the soybeans intact. Please enjoy it as it is, dipping vegetables such as spring onions and radish in it.