Reiji Miso -Organic Barley Miso-
Miso of Tradition in Kyusyu, Since Meiji Era

Date：25, Feb, 2015
Investigated and Written by Misaka Youhei
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Have you ever heard barley miso? That is a popular kind of miso in Japan. Barley miso is very familiar in Kyusyu, Yamaguchi, and Ehime and it is also called Inaka Miso (Local Miso). Using a lot of malt and few of salt, they make it flavor so rich. Saltier is the barley miso brewed in the east area of Japan, incidentally.

Established in Oh-ita within Kyusyu, Yasunaga Brewery has brewed their miso and soy sauce since 1892. They have used only natural salt, soybeans and barley malt, all produced in Kyusyu. Barley miso of tradition in Kyusyu, it is rightly Reiji Miso produced by Yasunaga Brewery.

Reiji is the name of the second chief of Yasunaga Brewery. He already passed away and his grandchild; Yasinaga Ryuichi has lately worked as the fourth president. Ryuichi sincerely keeps the way developed by the late chief; Reiji. Though it is difficult to obtain straw mats, he consistently uses them in order to spread barley after draining. Straw mats are good for moisture control and coat malt nicely.

On “Reiji Miso -Organic Barley Miso-,” soybeans and barley, they use only organic ones. By the way, they use the salt, called “Shima-masu,” produced in Okinawa.

Mr. Yasunaga desires you to know joy of brewing miso, not only the taste and the perfume. Then, he actively opens the factory for visitors and lessons to brew miso. Reiji Miso, that wonderful flavor is just made from his philosophy, namely.

When you say it is difficult for you to go to Oh-ita or to order, you can get an assortment of Reiji Miso after giving over 10,000 yen to Kunisaki city as Furusato Nozei (Hometown Tax).