There is a reason the tradition of cold brewing has been passed down. It takes miso longer to mature when stored in cold temperatures, giving the flavor richness and depth. Cold brewing is a traditional aging process that brings out the complete flavor of the miso.

We use the Neba cedars grown in Neba village, which is located in the northernmost of Nagano. We have miso that is prepared in the wooden barrels made by the experienced craftspersons or miso that is slowly matured over a long time.

Miasa highland can be found in Kitaazumi, Nagano prefecture, surrounded by the mountains of the Japanese Alps. Here, in the cool air about 1,000 meters above sea level, sits Marukome Miasa Highland Fermentation Warehouse. Temperatures here are five degrees cooler than at sea level, making the perfect environment for brewing miso. This is where the delicious flavors of naturally brewed miso are slowly and cautiously matured.

Nagano prefecture has the highest life expectancy for both men and women in all of Japan, a country of longevity. The food culture of Shinshu, where the abundance of nature is always close at hand, sustains health and longevity of people in Nagano . Marukome's mission is to utilize fermented foods to both communicate to the world the delicious flavors of Shinshu, as well as to contribute to the healthy living of all people.