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Overview
Three tonnes of river stones stacked into a cone on each two-metre vat, a two-year process that fills the warehouse.
About this place
Hatcho miso is long-aged soybean miso that originated in Hatcho-cho, Okazaki, Aichi Prefecture. It is one of the soybean misos made without rice koji or barley koji, using bean koji made from all of the raw soybeans. Washed soybeans are soaked, drained, steamed, cooled, minced, rolled into miso balls and dusted with seed koji, and bean koji is made in a koji room over 4 days. White salt and water are added to the miso koji, which is packed into large wooden (6-shaku) vats while pressing out the air, topped with piled stones, and naturally brewed for a long period (a year and a half to more than two years).
Source: Wikipedia (CC BY-SA 4.0)
Source ja.wikipedia.org ↗Key facts
Founded / opened：1645 Highlights / collection：Three tonnes of stones on wooden tubs, Storehouses dating from the Edo period Genre：Architecture
Source ja.wikipedia.org ↗Before you go
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