Carefully crafted at our miso brewery in Asahikawa, this white miso is made exclusively with Hokkaido-grown rice and soybeans, and brewed using subsoil water from the Taisetsu Mountains. It has a pleasantly mild sweetness from rice koji and a clean, refreshing finish.

Carefully crafted at our miso brewery in Asahikawa, this smooth white miso is made exclusively with Hokkaido-grown rice and soybeans, and brewed using subsoil water from the Taisetsu Mountains. It offers a pleasantly mild sweetness from rice koji and a clean, refreshing finish, with 25% less salt.

*Compared with light-colored salty miso listed in the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition).

Carefully crafted at our soy sauce brewery in Sapporo, this premium whole soybean soy sauce is made with Hokkaido-grown soybeans and wheat, then slowly aged with great care to develop a mellow, rich flavor.
Its versatile taste pairs well with a wide variety of Japanese, Western, and Chinese dishes.

Carefully crafted at our soy sauce brewery in Sapporo, this kombu soy sauce blends slowly aged whole soybean soy sauce, made with Hokkaido-grown soybeans and wheat, with Hidaka kombu dashi prepared using our proprietary kettle-boiling method to bring out the soy sauce’s natural umami.
Rich in the natural umami of Hokkaido, it enhances the flavor of familiar everyday ingredients. It contains 30% less salt than regular dark-colored soy sauce.