Hatcho-Style Soy Miso

This very limited, special project hatcho-style soy miso was fermented for 3.5 years. Traditionally produced in the Aichi prefecture of Japan and fermented with techniques dating back to 1337 AD, this style of miso is crafted with 100% soybeans and aged for a long time, typically two years or more. Hatcho miso is rich, salty, and has a distinct heartiness with deep notes of umami. 

This miso is handcrafted with organic soybeans and aged for 3.5 years for a rich, deeply umami flavor. Add it to soups, broths, marinades, stews, sauces, dressings, vegetables, or noodles for an instant boost of savory depth.

Miso Style: Red.

Tasting Notes: Brie cheese, salty, cocoa.

Gluten-free, keep refrigerated. CONTAINS SOY.