Ingredients: organic whole soybean koji, water, sea salt, and a trace of roasted barley flour (this is used as a catalyst to feed the koji during production).
Packaging: Food-Grade Plastic Keg
The production of Mitoku Hatcho is unique. The miso is placed in giant cedar casks, then covered with a wooden pressing lid and 6,000 pounds of stones placed as a pyramid on top. This tremendous pressure, along with the relatively small amount of water, enables Hatcho Miso to be made with considerably less salt than other long-aged misos. This famous miso is the most revered in all of Japan. Made by the Kakukyu family for 17 generations (425 years)!