"After all, this miso is the best way to make pork soup," and it is a standard product that has been loved by locals for a long time. In Okaya, where the silk industry is thriving, soybeans are boiled using the only Japanese kettle in Nagano Prefecture that was used to boil eyebrows 100 years ago. After crushing the boiled soybeans into balls, they are aged to allow natural yeast and lactic acid bacteria to enter. Miso balls are prepared for a rich flavor and taste. It is a miso that is prepared according to the climate and protects natural brewing. Shinshu miso has a refreshing taste with lactic acid bacteria that enhance the salty taste. Using only domestic raw materials and long-term aging of more than one year, the umami and flavor of soybeans are surprisingly rich and slightly dry.