Description
The long term aged genmai koji miso has been fermented for 2 years in it’s own lactic acid (Japanese: 乳酸発酵) so this comes with a very curious and profound taste of miso. In this miso, the sweetness of koji is reduced. If you prefer sweeter misos, please select our miso product that has been aged for one year.
The raw ingredient, genmai (brown rice) that is used for this miso is pesticide-free organic brown rice grown on our farm through the duck farming method (called Aigamo Nouhou in Japanese). We do everything by hand from rice planting to harvesting. Indeed, we are very particular about our genmai which is known to be rich in vitamins, minerals, and dietary fiber. And we make our very own genmai koji (brown rice starter). Our soybeans are sown every year from seeds saved from the previous year and grown organically without pesticides. They are native soybeans that we have gathered from different parts of Japan - they are quite colorful ranging from blue, white, yellow, brown, red, and black. After preparing the miso with groundwater, it is aged for 2 years in a large wooden barrel made out of Yoshino cedar.
We hope you will enjoy the deep taste and richness of genmai koji and the taste of our organic soybeans!
General Info On Ayumi Farm's Miso Products:
Our miso is not extraordinary in any way.* Our rice fields have direct access to natural water sources from the river and after we have planted the rice, the ducks will help us weed and control pests in our rice fields. The colorful native soybeans we have collected from all over Japan will continue to reproduce themselves, vivid and full of life energy. Creatures of various sizes, large and small, come and go in the fields on our satoyama (mountain farm village). The rich ecosystem protects our farms, even without the use of pesticides or chemical fertilizers.
We are very particular about our genmai koji and prepare it in the traditional way. The nutrition and richness of whole genmai (i.e., brown rice) adds depth to the taste of our miso. The bran and germ are rich in amino acids, and are even more delicious when fermented, but these parts are removed with white rice. After being brewed in groundwater, our miso is slowly aged for over a year in a large barrel of Yoshino cedar. In the old days, miso was made like this by every family.
We offer this typical miso, weaving together the four seasons of Japan, farm work, our local community and environment, and traditional handicraft. We hope that you will appreciate and enjoy!
*Translators note: this is a very typical humble Japanese understatement. Traditionally prepared miso has actually become quite rare, much more so miso produced from traditional farming systems.
Product Info
- Processing Notes: No pesticides, no chemical fertilizers
- Region: Fujieda, Shizuoka prefecture
- Storage: After opening, it is best to store in a refrigerator or cool place
- Ingredients: Pesticide-free brown rice, pesticide-free soybeans, sun-dried salt
About the Farmer
- Name: Ayumi Kinezuka
- Vendor Type: Family business (Ayumi Farm: Cyittorattu)
- Location: Fujieda-shi, Shizuoka, Japan 426-0134
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