Most exported miso is heat-treated (pasteurized) to stop fermentation for shelf stability.
Ours is Nama Miso.
Active Enzymes: Because it is unpasteurized, the enzymes remain active, aiding in digestion and gut health.
Probiotic Power: It is a living food, rich in beneficial bacteria.
Evolving Flavor: The flavor continues to develop and deepen even after it’s packed.