Ingredients: Rice*, Belgian soybeans* (23%), salt, koji (Aspergillus oryzae)
 From organic agriculture.
To prepare our miso, aged for over 12 months, we follow the traditional Japanese recipe for kome miso (米味噌) — a rice-based miso made from rice and soy.
This golden rice miso offers a rich and balanced flavor, developed through a slow fermentation in wooden barrels for at least twelve months.
In Japan, it was common to reuse sake barrels to ferment miso, enriching it with the complex yeasts embedded in the wood.
At nuu miso, we carry on this tradition by using European oak wine barrels, which impart unique and intricate aromas that define the character of our miso.
Usage
Perfect as a natural substitute for salt, this miso elevates your sauces with the depth of the fifth taste — umami.
It is an essential ingredient for bold and refined culinary creations.
Storage: Store in a cool, dry place.
 Best Before Date: 18 months.
 After opening, keep refrigerated.