Miso blanc au koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 400g VINAIGRES & MIRIN has become popular due to

has become popular due to its low amylose content

Thanks to its silky texture and complexity

⋅ Idéal pour les marinades et les services

with a fine and smooth texture

une entreprise spécialisée dans la production de riz

Miso blanc au koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 400g VINAIGRES & MIRIN has become popular due toHandcrafted Aged for 1 year No artificial enzymes added Mild flavor and thick texture Perfect for marinades This miso is made in winter using the Tennen shj method, meaning no artificial enzymes or additives are addedjust soybeans, local rice, and water. Koji is added gradually during the one year fermentation process before being stopped with alcohol, which gives it a slightly alcoholic taste with sweet and umami notes. The addition of alcohol and