4 LB First miso ever made with corn koji. We use even less salt and soybeans and even more rice or barley koji in our sweet misos than in our mellow misos. Since soybeans contain a lot of protein, which is difficult to break down, reducing the soybean content of these misos speeds up the fermentation process. When the aspergillus mold and lactobacillus bacteria act upon the increased grain content of these misos, there is even more starch to turn to complex sugars. In order to maintain an even flow of consistent product during speedy fermentation in summer and slow fermentation in winter, we age our mellow and sweet misos in temperature-controlled rooms at 68 degrees.
Sweet misos are our most delicate misos, perfect for scrumptious salad dressings, dips, and spreads.