I use triple regional rice. It is the miso which a fragrance and sweetness of the ricemalt such as the amazake are characterized by. Of course it is recommended to sauteed Nishikyo firing and miso in miso soup.
[indication such as raw materials]
A name: The U.S. miso
Raw materials name: Rice, soybean, salt, wheat
Inner capacity: 500 g
The expiration date: From a bagging day about 12 months
A preservation method: I save it by all means in a refrigerator