Coldest Season Prepared Miso [山吹 大寒仕込み] 500g
Daikan-jikomi is the longest-aged miso in Yamabuki miso collection., prepared during Daikan, the coldest period of January, when natural bacteria are at their lowest and brewing conditions are at their cleanest.
Aged for over two years, it develops a deep, rich umami with a medium-sweet character and a long, lingering finish. Made with exclusive Hakubi soybeans, prized for their high protein content and exceptional umami depth. Ideal for miso soup, miso-based sauces, stir-fries, and so on.
From Yamabuki Miso, a Komoro-based producer in Nagano Prefecture with over 350 years of history.
Daikan-jikomi is the longest-aged miso in Yamabuki miso collection., prepared during Daikan, the coldest period of January, when natural bacteria are at their lowest and brewing conditions are at their cleanest.
Aged for over two years, it develops a deep, rich umami with a medium-sweet character and a long, lingering finish. Made with exclusive Hakubi soybeans, prized for their high protein content and exceptional umami depth. Ideal for miso soup, miso-based sauces, stir-fries, and so on.
From Yamabuki Miso, a Komoro-based producer in Nagano Prefecture with over 350 years of history.