What is Three Years Aged Denemon Miso, Additive-free
A well-established brewery that established since 200 years ago, the "Ito shop".
This "Denemon Miso" which was named after the first generation of Ito Shop is the main product of Ito shop.
This is a miso made by only natural ingredients without any additives.
It has plenty of umami and rich of flavor, and you can taste the deep richness that other miso don't have.
It is made from big-grain soybeans which have a lot of tastiness, Seto's sea salt and natural water of Taketoyo Town, Chita District.
Seto's Sea Salt
This is the miso that was put in big Japanese cedar wood barrel, and let thoroughly and slowly matured for three years.
The ripening period is three years in a cedar barrel. This is a natural, no-additives raw miso with enzymatic yeast/culture living in it.
Please enjoy the deliciousness of this natural authentic traditional miso.
For those who ordered this miso for the first time,
will receive an email about the benefits of miso and how to enjoy miso.
What is Three Years Ripened Miso
Message from Ito Shop, the Maker of Three Years Aged Denemon Miso.
Denemon was a traditional sake (Japanese liquor) brewer in the Owari no Kuni (Owari Province; now is a part of Aichi Prefecture) under the company name "Yoshinoya" which established since Edo Period (1603–1868), and had made 660 koku* of sake with brand name "Hinode Yama."
Representative Director of Ito Shop, Tomijirou Ito.
You can also buy a set of two packs here: Three Years Aged Denemon Miso, Additive-free 450 g x 2 Packs Set
*Koku (石）is Japanese unit of measure of volume, which equivalent to 180,391 litres.
Using that brewing technique, we made miso and tamari soy sauce delicately.
Denemon is let matured (brewed) in barrels in our storehouse with suitable fungal culture and has been kept carefully for generations as a family treasure.
Dedicated for using only high quality koji since a long time ago, which has fermentation power like "repeating the fermentation for over two centuries", and using the transition of temperature of the four seasons, we made a mash that has incomparable delicacy.
In our shop, which specializes in koji making, the brewing technology continues to refine the senses from the base, and still making the best koji even now.
Please try our special and product, Denemon Miso, once,
and taste it's special flavor by yourself.
||Denemon Miso (Three Years Aged Brewing)
||Soybean miso (mame miso)
||Whole soybean, salt
||Store in cool dark place. Please refrigerate after the package is opened.