This wonderful shiro (white) miso from Rokko Miso is produced in Ashiya, located between Kobe and Nishinomiya in Hyogo Prefecture. It is both artisanally made and intended for everyday use. It's made using twice the amount of rice than soybeans and aged for just over a month, producing a fruity/butterscotch aroma with a smooth texture. It’s not too sweet and has a balanced level of saltiness. It's perfect for miso soups, marinating, in salad dressings, even baking and desserts.
Keep refrigerated.