Koji Discharge and Adding Koji

After being transported from the koji-making chamber to the mixing room, the rice koji is combined with miso being processed in a 20-ton tank, then transferred to 4-ton tanks. After this second redistribution of the contents by changing tanks, the miso moves to the aging stage.
Adding rice koji to miso during this stage is an important step in producing additive-free miso with high koji content.

Miso with high koji content is characterized by mild sweetness and deep umami.
"Plus Koji Koji Bijin Miso" has a koji ratio of 24 parts—24 parts koji to 10 parts soybeans—which is twice the amount of rice koji when compared to standard miso.

Additive-free miso contains enzymes that allow fermentation to continue. The yeast remains active, ensuring authentic miso flavor.