This preservative-free raw miso was developed by the fourth-generation owner of the Shinshu miso manufacturer founded in 1888, with his hope to create Japan’s most delicious miso. Slowly aged at low temperature for two years in a highland storehouse in southern Shinshu (Nagano Prefecture), the miso’s ingredients of soybeans, rice and salt are 100% produced in Japan, with absolutely no added preservatives. By blending three types of malt, the miso is finished with a deep flavor and aroma. In order to deliver the true essence of miso straight from the miso brewery, the product is packaged without heat treatment and so the fermenter is still alive, allowing for the aging to progress and become more flavorful even after delivery to your home.
Commonly, it was said to take at least seven to eight months or more after preparation to create miso with deep, aged flavor. However in 1944, the company’s third-generation owner Eizo Nakata invented a proprietary method to age miso in just 20 days. Although he patented the method, he publicized it nationwide to encourage others to adopt the method. As a result, while there are numerous types of miso across Japan, Shinshu miso has gained popularity and now make up around 50% of the country’s market.
The company has also been a pioneer in food product safety and security. This preservative-free product was developed and ahead of competitors in the industry, and was launched in April 2000. In addition, the company was ISO 22000 certified in March 2006, the first to achieve this in Japan’s miso industry and the first food company in Nagano Prefecture.