Made completely by hand using the finest organic whole soybeans, cultured organic barley, pure water and sea salt, Onozaki Barley Miso is aged in huge cedar kegs at natural temperatures for two years. Unpasteurized. Aged 24 Months.

Sakurazawa Miso is produced using the finest yuuki grown soybeans and Japanese barley (mugi) harvested from local farms. Aged naturally in cedar kegs. Unpasteurized. Aged 18-24 months.

"Yuuki" is a Japanese term that refers to "Nature Farming," a centuries old tradition of land stewardship and sustainable agriculture. The whole soybeans and barley used to make this miso are grown according to these ecological principles. The savory, full-bodied flavor of Tateshina Yuuki Barley Miso is a living remnant of old Japan. Only a miso master's commitment to the authentic traditional process and the finest ingredients can create such an exceptionally rich-flavored miso. Unpasteurized Aged 12 months

Marukura Barley Miso is a long time favorite for many people. Its deep, rich, and versatile quality make it an incredibly delicious and coveted miso. Aged about 20 Months.

Johsen Barley Miso is a new addition to our miso line. Johsen, the famous shoyu (soy sauce) producer was asked to make a special waka-mugi (young-barley) miso for the American taste. Since most of us love our miso slightly sweet, yet deep with flavor, this is the perfect choice.