Highlights

• Certified Organic JAS — 100% domestic organic rice and soybeans, fermented with the brewery's own wild koji culture in traditional wood barrels with snowmelt spring water
• Extraordinary 22-koji ratio: 22kg of rice koji per 10kg of soybeans — more than double the industry standard — creating an intensely sweet, mellow miso with no added sugar
• Raw, unpasteurized, living miso: no heat treatment, no additives, naturally fermented for approximately 10 months — every enzyme and aroma fully preserved

Details

• Common Product Name: Organic Sweet Rice Miso Vivaldi (有機みそ ヴィバルディ)
• Net Weight: 600g (21.2 oz) — approx. 60 servings
• Ingredients: Organic rice (domestic Japan), organic soybeans (domestic Japan), salt (sun-dried crystallized sea salt)
• Allergens & Properties: Contains Soy. No additives, no preservatives, no alcohol. Raw miso — refrigerate promptly. Certified Organic JAS.
• Shelf Life: 7 months from production date (refrigerate; raw living miso)
• Storage: Refrigerate immediately upon receipt. Keep sealed to preserve aroma.
• Producer Name: Marukawa Miso Co., Ltd. (マルカワみそ株式会社), est. 1914. (Packaging is in Japanese.)
• Producer Location: Echizen, Fukui Prefecture, Japan

Producer's Story

Marukawa Miso has been fermenting in the Echizen highlands of Fukui Prefecture since 1914, drawing on glacial snowmelt water that flows beneath the brewery and a wild koji culture that has colonized the wooden walls of the storehouse across more than a century of use. Their Vivaldi miso takes its name from the baroque composer — a nod to the brewery's unusual practice of playing classical music during fermentation, which the brewers believe encourages more even, harmonious koji activity. Whether or not Vivaldi appreciates the tribute, the result is a miso of exceptional character: beautifully sweet, round, and deeply fragrant, with nothing added and nothing taken away.

Flavor Profile

Vivaldi leads with a bright, almost floral sweetness — the dominant character of a very high koji ratio — layered over a soft, creamy soybean base that grounds and anchors the flavor. There is no sharpness to speak of; the salt merely enhances the natural sugars of the rice fermentation. The aroma is fresh and nutty, like warm toasted rice. It is the kind of miso you taste and immediately want to experience simply, in a clear bowl of dashi, so nothing distracts from the flavor itself.

Cooking Ideas

Simple miso soup with seasonal tofu, nameko mushrooms, or fresh wakame; a sweet miso glaze stirred with sake and mirin and brushed over grilled salmon or mochi; blended with softened butter and a little citrus zest into a compound butter for crusty bread; folded into cream cheese as a sophisticated dip for vegetables or crackers; used as the sweet-savory base of a dressing for roasted beets or fruit salads.

✈️ Ships from Japan · Order more, pay less per item