The lightly salted, mildly sweet miso is made from natural farming rice Asahi from Okayama prefecture, naturally grown soybeans from Hokkaido and Okayama prefectures and bay salt, produced under the direction of Akinori Kimura, known for cultivating the “miracle apples” without fertilizers or agrochemicals. In addition to fostering natural fermentation by using water treated with Binchotan charcoal and wooden barrels made with Yoshino cypress, the warehouse where the maturing takes place is coated from the floor to walls and ceilings with charcoal to create a negative ions-filled environment, supporting the microbes’ stable fermentation and maturing. The resulting raw miso has a mellow and mild yet rich flavor that seeps through and comforts your body. All ingredients—rice, soybeans and bay salt—are grown absorbing the powers of nature to the fullest, and brimming with natural energy that makes the miso delicious and also very safe to eat. In addition to making wonderful miso soup and fried dishes, the product is also great as condiments for rice balls, roasted tofu and oden hot pot to fully enjoy the original flavor of miso. It will surely enhance the flavors of various dishes.