Mugi miso is made from organic soy and barley. This miso is a perfect blend of all five flavors: salty, sweet, sour, sour, and umami. Mugi miso is made according to traditional methods and ferments for at least 12 months in 100-year-old cedar barrels. This time is necessary to deepen the flavor and add healthy properties. The result is an authentic Japanese flavor that sits somewhere between hatcho and shiro miso. Miso Mugi is very tasty for making miso soup, but it also goes well with noodle dishes, vegetables, and tofu.
Mugi miso has a medium strong flavor and is slightly saltier than genmai miso.
