Rice miso, which is made with plenty of rice koji and 20% koji (twice as much koji as soybeans), has a gentle sweetness that will make miso soup a blissful meal. It is a luxurious sweet rice miso. The fermentation of the baby miso has not completely stopped. Live miso has a slight color difference due to fermentation, but there is no problem with quality. ●Recommended way to eat ・For daily miso soup! It goes well with dried fish broth and bonito flakes broth ・Goes well with seafood-based miso soup such as shellfish soup ・For handmade seasonings such as vinegar miso and tree sprout miso ・Miso dressing, miso dip, and other gentle flavors that spread out ・Equal amount of green plum and miso! It is also recommended for making plum miso