Kiseki Yoshino Cedar Barrel-Aged Rice Koji Miso 300g

🌾 Marumi Koji “Kiseki” Rice Koji Miso

Naturally Farmed Asahi Rice • Japanese Soybeans • Wooden-Vat Fermented

A mellow Japanese rice koji miso made with naturally farmed Asahi rice from Okayama and naturally farmed Japanese soybeans, grown without pesticides, chemical fertilisers, or organic fertilisers.

Natural farming goes beyond simply avoiding pesticides. It relies on the inherent strength of the soil and plants, allowing the ingredients to express their natural character through traditional fermentation.

✨ Why You’ll Love It

✔ Made with naturally farmed Okayama Asahi rice
✔ Uses naturally farmed Japanese soybeans
✔ No chemical or organic fertilisers used in cultivation
✔ Fermented in a custom-made Yoshino cedar vat
✔ Mellow rice koji sweetness with rounded soybean umami
✔ Crafted by Marumi Koji Honten, founded in 1950

A thoughtful way to enjoy naturally farmed ingredients and traditional Japanese fermented food in everyday meals.

🌿 Natural Farming & Wooden-Vat Fermentation

The name “Kiseki” reflects the remarkable natural farming philosophy behind its ingredients, originally known for achieving pesticide-free apple cultivation once considered almost impossible.

The rice is carefully transformed into koji, combined with Japanese soybeans and sun-dried crystal salt, then slowly fermented and matured in a Yoshino cedar vat. This traditional wooden-vat process, supported by a brewing environment incorporating Binchotan charcoal, helps create a clean, gentle, and deeply balanced flavour.

🍽️ How to Enjoy

Use for:

• Miso soup
• Warm rice
• Vegetable dips
• Rice balls
• Dressings, sauces, or marinades

Its mellow saltiness and soft rice koji sweetness make it easy to enjoy in both simple and refined dishes.

🇯🇵 About Marumi Koji Honten

Founded in 1950 in Minagi, Okayama, Marumi Koji Honten began as a koji maker processing rice entrusted by local farmers.

Guided by the belief that excellent fermented foods begin with excellent ingredients and microorganisms, the producer continues to craft miso and amazake with care for natural fermentation, daily nourishment, and healthy longevity.

❄️ Storage & Caution

Keep refrigerated at 10°C or below.

Once opened, keep refrigerated and consume soon.

Occasional dark spots may appear due to natural marks or discolouration in the ingredients. This does not affect product quality.

A gentle and refined Japanese rice koji miso that brings together naturally farmed ingredients, Yoshino cedar wooden-vat fermentation, and Marumi Koji’s long-established craft.