A treasure of patience, wood, and craftsmanship.
 
Ingredients: Rice*, Belgian soybeans* (23%), salt, koji (Aspergillus oryzae)
 From organic agriculture.
 
This exceptional miso is crafted according to the traditional method of kome miso (米味噌) — made from rice, soybeans, and koji.
But here, time plays an even greater role: it rests for over 36 months in oak wine barrels, where slowness becomes depth and richness.
 
In Japan, artisans often reused sake barrels to age their miso, taking advantage of the precious yeasts embedded in the wood.
At nuu, we bring this tradition to life with European oak barrels, which lend depth, woody notes, and oxidative complexity to our miso.
 
The result: a dense, almost caramel-like texture, remarkable length on the palate, and a balanced, powerful umami.
 
This Takumi miso is designed for gastronomy — to be used with precision, like a fine condiment.
 
Usage:
 
Perfect for enriching a clear broth, a miso–butter sauce, a root vegetable purée, or to accompany an aged cheese.
 
Storage: Keep refrigerated.
 Best Before Date: 18 months.