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Our Sagohachi is fermented in an earthenware pot for three months
The emmer is matured together with the soya bean for two years as a mash in a bourbon barrel before it is gently pressed and bottled as a deep red-brown Usukuchi Shoyu
has given rise to a wide variety of local and family recipes and uses in Japan
but this change only began about 800 years ago
rice koji can be considered an enzyme-rich wonder food that offers numerous health benefits as well as positive beauty effects
genmai miso 200g - bio enzymreich Our Sagohachi is fermented innaturally fermented, raw, gluten free, vegan, handmade in Berlin Our organic Genmai Miso, made from germinated wholegrain rice and with a high proportion of soybeans, impresses with its intense, hearty taste and meaty spiciness. During maturation in red wine barriques, its powerful umami and its flavor complexity unfold with pronounced malt and roasted aromas, which are accompanied by subtle notes of black olives and fine acidity. The long
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