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Sweet taste, white luster, and elegant aroma characterize white miso.

White miso uses more rice Koji to saccharify starch and uses half the amount of salt. The length of time for fermentation is also very short, about 2 weeks, and generates its original sweet flavor.

With Rice miso, the soybeans are peeled and cooked in fresh water which is changed a few times to bring a unique white luster to the miso.