Two-Year Fermented Miso Paste

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Crafted by Kyoichi Nakata, who also invented the first non-additive miso in Japan, this miso proudly exhibits the distinctive, ancient bold flavors of salty and rich umami.

To make this miso, a two-year process of fermentation is undertaken, but it is well worth the time and effort.

You will easily realize the significant difference in the flavor of this miso compared to other mass-produced miso pastes.

Many people enjoy miso soup and adding miso to other dishes because of the health benefits miso offers.

You will likely want to make this a staple in your kitchen simply because of the amazing flavor.

Container holds 10.58 oz

Ingredients: Soybean, Rice, Salt, Barley.


Made by Maruman

The Nakata family started brewing miso in the southern part of Nagano in 1888, pursuing the highest quality of Shinshu region style miso making. 

Since then, the Nakata family has made significant achievements in the development of innovative methods that shorten the fermentation period and also enables the making of miso without any food-additives. True pioneers, the Nakata family has influenced many other miso breweries.