Made from soya beans without a cereal grain, the ancient process (which is the one used by Sanchi)
Includes:: a full 2 year ageing in cedarwood kegs, with a huge pile of rock on top to create pressure.
Features:• Very concentrated & economical to use • Produced by live enzymatic fermentation • Contains & abundance of easily assimilable wholefood nutrition Hatcho Miso is the most savoury tasting miso & especially suitable for long cooking.