Kokuhei Miso Brewery, founded in 1784, is one of the oldest miso shops in Obuse Town, with a history dating back over 230 years when it began as a grain merchant. We had the opportunity to interview Mr. Koyama, who continues to produce miso using traditional natural brewing methods.
Uncompromising Naturally Aged Miso
What truly sets Kokuhei Miso Brewery apart is their commitment to “natural brewing” methods. While most commercially available miso is fermented by artificially controlling room temperature to shorten the aging process, Kokuhei Miso Brewery has steadfastly maintained their traditional approach of natural fermentation for over 200 years, allowing their miso to mature slowly for eight months to over a year. Of course, their dedication extends to their ingredients as well. They use 100% domestic soybeans and locally sourced rice from Nagano Prefecture —a rarity in today’s market. This luxurious approach to ingredients, combined with their patient fermentation process, results in a miso so rich and flavorful that it can be enjoyed deliciously even without adding dashi stock.
Traditional Weighting and Selling
Until around the 1960s, it was common practice to bring containers from home and purchase miso by the kilogram—a traditional bulk selling method. Kokuhei Miso Brewery continues this time-honored tradition, offering miso by weight starting from just a few hundred grams. This approach caters to the desire of customers who want to sample various flavors in small quantities, and it is appreciated not only by local residents but also by tourists.
A Groundbreaking Concept
Dubbed “Your Unique Miso in the World,” the “custom-made miso” is Mr. Koyama’s unique initiative. This groundbreaking approach allows customers to select their own ingredients, including koji mold and soybeans, to create a truly original miso. Before preparation, customers can consult on the recipe, specifying the ratio of koji and even the production method. Customers can share their taste preferences and leave the ingredient selection to the experts, ultimately customizing their one-of-a-kind miso. The inspiration behind this concept came from a flexible thought: “If computers can have custom performance upgrades, why can’t miso?” This “custom miso” service has been offered for about 20 years, making it an innovative approach that was ahead of the current custom-made trend.
Shinshu Miso Expands Overseas
Throughout its 230-year history, Kokuhei Miso Brewery has preserved its traditions while flexibly adapting to changing the times and needs. Recently, they collaboratively developed a special miso for “Nagano Donabe Ramen Takesan,” a ramen restaurant originated from Nagano. The vegan ramen featuring their specially crafted miso has become a popular menu item, with the restaurant bustling with customers during early afternoon. When “Nagano Donabe Ramen Takesan” expanded to Mongolia, they specifically chose the miso co-developed with Kokuhei Miso Brewery. From the small town of Obuse, this miso has made its global debut!
Profile
Mr. Koyama participates in every the Obuse Shortened Marathon since its inception. He noticed the amount of litter left behind by runners and founded the Enthused Runners for Zero-Waste group. As the president, he is a local celebrity known for finishing the marathon while picking up litter. His energy source is fermented foods!
