In the miso brewery surrounded by wooden barrels, many inbound visitors come to observe the miso-making process. Following the tour, they are treated to a meal featuring dishes crafted with the miso. With this set, you can effortlessly recreate authentic and nutritious miso soup wherever you are.
The miso produced by Ishii Miso embodies a fusion of traditional Shinshu miso-making techniques passed down through generations and the latest technological advancements, resulting in high-quality miso. It is said that "there is no rest for the three-year miso," indicating the meticulous process it undergoes. Made in spring, it endures the heat of summer, the cold of winter, passes through another summer, and another winter (thus crossing the seasons twice) before reaching full maturity. This three-year miso, shipped from the third year onwards, boasts the finest taste and aroma.
During the manufacturing process, premium domestically sourced soybeans and carefully selected rice koji are used, ensuring that the flavors and umami extracted from these natural ingredients are perfectly reflected in the miso.
Each batch is meticulously crafted by hand, with fermentation and aging lasting up to three years, overseen by skilled artisans. Through the work of microorganisms during this period, a unique depth and richness emerge. The extended fermentation and aging enrich the original flavor of Ishii Miso and give rise to its distinctive, rich, and smooth texture.
Water, an essential component in miso making, is also given special attention. The pristine water from the Northern Alps of Matsumoto, Shinshu, is used, playing a vital role in the production of Ishii Miso, enhancing its flavor profile.
We have an uncompromising commitment to quality, avoiding the use of additives and synthetic flavorings to cherish the natural essence of our ingredients. As a result, Ishii Miso is characterized by its ultimate purity and the authentic flavors of its ingredients.
