Takaki Kouji Shoten Miso, shio koji and amazake set

＜Amazake
Amazake has been loved by Japanese people since ancient times for its ability to warm up the body in cold winters and to give strength in hot summers. Nowadays, its rich nutrition has been scientifically proven, and it is attracting attention again as a "drinkable intravenous drip" or a "comprehensive vitamin drink".
＜Shiokohji
Shiokouji is a universal seasoning. The enzyme possessed by Koji brings out the flavor and sweetness of ingredients. The enzymes possessed by Koji bring out the flavor and sweetness of the ingredients. Shiokouji is a universal seasoning. You can use it in all kinds of dishes, including Japanese, Western, Chinese, seasoning, stewing, and stir-frying. In addition, the enzyme contained in the malt produces abundant vitamins. It also helps digestion and absorption, and regulates intestinal activity.
＜Cedar vat miso
Sugi Oke Miso is a standard dry miso that has been handed down from generation to generation in our shop. Sugi Oke Miso is our classic, refreshing dry miso. Miso has a long history of more than 1,200 years, and our ancestors have nurtured a wide variety of miso in various climates throughout Japan. The high salt content of this miso makes it ideal for use in small quantities. We use round soybeans from Hokkaido and white Koji from Takagi.
Sugi Oke Miso is a classic, refreshing miso that has been passed down from generation to generation in our shop.
＜San-nen miso
San-nen miso is a full-flavored miso made by letting it sit for three years. Our standard "Sugi Oke Miso" has been matured for three years and is called "San-nen Miso". The three years of maturation in a wooden vat produces a very strong, rich flavour. We recommend mixing about 10% of "Hanamachi Miso" and "Sugikake Miso". You can also use it as a secret ingredient in dishes other than miso soup. It has a high salt content, so even a small amount will give you a great taste.
＜Hanamachi Miso
Hanamachi Miso is a soft and fragrant miso made with a large amount of Takaki Koji. Compared to "Sugikake Miso", "Hanamachi Miso" contains less salt and more koji. It has a mild taste with a high koji aroma. Miso is made only from soybeans, koji and salt. The taste varies greatly depending on the balance of these three ingredients and the length of maturation. Recommended for those who are not familiar with dry miso.

Set includes
1 bag of amazake (500g)
Shio-kohji - 1 bag 250g
Sugi Oke Miso - 1 bag 500g
San-nen miso - 1 bag 500g
Hanamachi miso 1 bag 500g