Aging and Release from Storage

Overview

The miso, now in 4-ton tanks, is moved to the aging rooms on the lower floors. There, the temperature is adjusted according to the stage of maturation. By allowing the miso to age slowly, its characteristic aroma and umami deepen. During this process, samples are collected from every tank and inspected.

Overview

With the aging process completed, the 4-ton tanks are moved from the aging room to the kneading room, where miso from two tanks is combined to create a uniform final product. Once released from storage, the miso is transported to the final production building.