Miso, rice malt, seasoned food“mixed miso,” etc.Masuyamiso Co., Ltd.
| Exhibitor (Manufacturer) | Masuyamiso Co., Ltd. |
|---|---|
| Address | 3-7-40 Nishi-Chuo, Kure-shi |
| TEL | （0823）21-6633 |
| Start a business | April 1, 1929, Masumoto Shoten |
| Established | May 1, 1965, Masuyamiso Co., Ltd. |
| Representative | Representative Director, President, Tomomi Masumoto |
| Number of employees | 270 persons |
| Job description | Manufacture and sale of miso, seasoned miso, seasoned foods, amazake and rice malt, etc. |
| Website | http://masuyamiso.net/masuya/1.1/546/ |
Masuyamiso, known as “mother’s taste” was established in 1965, with “Masumoto Shoten,” a rice malt manufacturer, which was founded in 1929 as the parent organization.
Masuyamiso has continued to propose a rich and healthy food life not only for Japanese people but for people all over the world under the philosophy, “we want to deliver healthy and seasonal Japanese foods to people all over the world and in a like manner introduce local tastes of the world to people of Japan.”
Today, we have introduced advanced production lines, utilizing biotechnology and cultivated organic soybeans as well as wheat cultivated by organic farming methods in order to deliver value to more and more people. We are dedicated to maintaining high quality and committed to making products that will respond to the needs of the next generation and beyond, aiming to create a food lifestyle that harmonizes people and nature.
Commitment to “Masuyamiso”
●Strict standards in selection of raw materials
Masuyamiso cooperates closely with farmers in order to use the bounty of nature in making miso.
●“Yakeyama, Kure-shi” a heavenly land
The heavenly and refreshing climate of Yakeyama with its cool summers and rippling waters called “Okuniko Water,” brings life to miso.
●Miso making of “Masuyamiso”
Materials are carefully selected from the finest rice, barley and soybeans and rice malt is made at a perfectly controlled clean factory that is constantly monitored and fine-tune adjusted.
Preparation of rice malt and soybeans, etc., is made by an automated process where work is always carried out without waste in a clean environment and is fermented and matured naturally along with the lapse of time in a room where humidity and temperature are well-managed. Miso created by human technology and the power of nature creates a rich taste.
●Miso nurtured by classic music
The gentle sounds of the “Four Seasons” from Vivaldi waft in the fermentation room. By a device called a transducer, sound is transformed into fine vibrations and sent into the miso in the preparation tank. Surrounded by these gentle sounds, and comfortably vibrated by complex vibrations, the miso matures to a mild and deep flavor.
