ABOUT US
Naturally Brewed Miso Made in Traditional
Wooden Vats
Kokuhei Miso Brewery was founded in 1784 by
rice merchant Heizaemon Kokuya as part of his sake, miso, and soy sauce brewing
business. Over the 200 years and more since then, our red miso has become widely
known and we have continued to improve our products, whose rich flavor is
grounded in the cool, refreshing air and soil of northern Nagano. Our naturally
brewed miso made in traditional wooden vats has a dedicated following not only
locally but also in other parts of Japan.
Delicious, Healthy, and Safe
Natural brewing that uses high-quality
domestic ingredients aged slowly over a long time is said to lead to deeper
flavor and additional functionality.
At Kokuhei Miso we use traditional methods,
packing our miso in wooden vats and using an unhurried process of natural
fermentation that takes a year or two. We use no additives and work strictly in
accordance with the laws of nature. High-quality soybeans grown locally in
Nagano are harder to come by these day, but we are confident that refusing to
settle for anything less is what enables our miso to retain a traditional
flavor suited to Obuse.
The Quality of Our Miso IngredientsWe use only high-quality domestic rice, 100% domestic soybeans, and either coarse or sun-dried salt. (We use no broken rice and no
genetically modified soybeans.)
Aging Method
Naturally brewed for about a year in wooden vats or, in
some cases, FRP tanks.
Additives
We use no artificial preservatives.
Koji Ratio
A koji ratio of 10 means 10 parts rice to 10 parts
soybeans.
A koji ratio of 5 means 5 parts rice to 10 parts
soybeans.
A koji ratio of 12 means 12 parts rice to 10 parts
soybeans.
Old-fashioned and Innovative
Obuse still retains the atmosphere of times
gone by. Heizaemon had close ties to
literary figures and was a pupil of both Sakuma Zozan and Hokusai's daughter
Oi. The open character of a town where such figures came and went and exchanged
ideas remains unchanged today.
Composed and old-fashioned but also open
and bold enough to take things in from the outside—this spirit of our forebears
has been quietly but surely handed down through the years as the inheritance of
those of us who live here today . Grateful for the blessings of nature and the
skills passed down by our forebears, Kokuhei Miso Brewery will continue to
preserve our traditional flavor even as we move forward through changing times.
We use only high-quality domestic rice, 100% domestic soybeans, and either coarse or sun-dried salt. (We use no broken rice and no genetically modified soybeans.)
Old-fashioned and Innovative
Obuse still retains the atmosphere of times
gone by. Heizaemon had close ties to
literary figures and was a pupil of both Sakuma Zozan and Hokusai's daughter
Oi. The open character of a town where such figures came and went and exchanged
ideas remains unchanged today.
Composed and old-fashioned but also open
and bold enough to take things in from the outside—this spirit of our forebears
has been quietly but surely handed down through the years as the inheritance of
those of us who live here today . Grateful for the blessings of nature and the
skills passed down by our forebears, Kokuhei Miso Brewery will continue to
preserve our traditional flavor even as we move forward through changing times.