Hatcho Miso is a traditional manufacturing method in Hatcho-cho, Okazaki City (formerly Hatcho-mura), which is located west of Okazaki Castle (about 870m).
It is a brand of bean miso that continues to be made in. Using only soybeans and salt as raw materials, they are placed in a large cedar vat, and natural river stones are piled up like a mountain to make heavy stones, which are naturally brewed and aged for more than two summers and two winters.
The taste is characterized by a rich richness that condenses the umami of soybeans and a unique flavor with a little acidity, astringency, and bitterness.
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