Spécificités du produit (Qualités organoleptiques/nutritionnelles, origine géographique, méthode de fabrication spécifique)
Product features (information about taste and nutrients, special production/manufacturing methods/specialties of the production location)
"Hyakunen no kura" miso, made by maturing only local ingredients from Kumamoto Prefecture, is the culmination of 100 years of miso history, and offers a refreshing, elegant richness and aroma, as well as the "gentle sweetness" that is the hallmark of our miso.
The blend of barley and rice koji used in Hyakunen no Kura's "Awase Miso" results in a slightly sweet, gentle flavor.
To convert starch in the barley into sugar, we use koji that can produce a lot of amylase, an enzyme that breaks down starch. In addition, we select koji that is compatible with the barley and grow it.
First-class miso experts are involved in the selection process, passing on the skills of a miso brewery that has been in existence for 100 years.
Production location.
Miso producers carefully prepare this product in a miso brewing room with over 100 years of history.

Mode de consommation / Suggestion d'utilisation (Instructions/advice on how to use and to eat.)
Miso is an all-purpose seasoning.
Not only can you drink it as miso soup, but you can also use it as a seasoning.
For example, you can (1) knead miso into waffle batter, (2) dissolve miso into white sauce for quiche, or (3) use it as a seasoning for Bolognese to give it a deeper flavor.