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Organic Shiro Sweet taste, white luster and elegant aroma characterise white miso, which uses more rice Koji to saccharify starch and contains half the amount of salt. The length of time for fermentation is also very short, about 2 weeks, and generates its original sweet flavour. With Organic Shiro, the soybeans are peeled and cooked in fresh water which is changed a few times to bring a unique white luster to the miso.