Origin: Takayama, Gifu Prefecture
The producers have been using the traditional method of production within a cedar wood barrel for 120 years now.
They work in only small quantities to make artisan miso and soy sauce products.
This product is very particular, as they use local Japanese thistle from the Takayama area. The miso gives you a natural sweetness and the thistle offers a natural bitterness. They are the perfect combination.
It is ideal for stir fried vegetables, or as a base for sauces.