Koike Kojiten Kiso Tezukuri Miso (小池糀店 木曽の手づくり味噌)
The story behind it
Change the method and the character of a miso changes, even inside the same brewery. Koike Kojiten in Fukushima, Kiso, runs two in parallel: tamazukuri, where soybeans are formed into balls and fermented, and the tsukikomi method used here.
In the tsukikomi method the steamed soybeans are crushed, cooled, and combined with the brewery's own koji and salt right away. Compared with tamazukuri it takes on less color and finishes pale. With fewer strong notes, the taste of the soybeans and rice comes through as it is.
After brewing it rests for two years in the Kiso highlands. The ingredients are three: Tsubuhomare soybeans from Nagano, rice from Nagano, and sun-dried salt.
Since 1879 the shop has made koji, miso, and amazake. Less a miso maker than a koji maker who also makes miso.
How to use it
With little to push against, it suits an everyday miso soup. Spread on vegetable sticks or grilled rice balls, the soybean flavor comes through directly. It also works for seasoning dishes you do not want to darken.