Jukkoku Miso is an authentic barley miso made using traditional methods that have been passed down for generations in the Ueno Village area of southwestern Gunma Prefecture. Carefully selected soybeans from Ueno Village and barley grown in Gunma Prefecture are used to create a richly flavored miso through an old-fashioned, rustic preparation method.
Born from the unique food culture of mountainous Ueno Village, home to Jukkoku Pass, Jukkoku Miso is a traditional local food made through natural fermentation over an extended period.
Soybeans grown in Ueno Village and barley produced in Gunma Prefecture are carefully selected as the main ingredients. The combination brings out the characteristic rich aroma and deep umami of barley miso.
Jukkoku Miso has a bold flavor with a deep richness and pronounced umami. Added to dishes, it enhances the natural flavors of other ingredients while providing an extra layer of depth.
Jukkoku Miso is produced through natural fermentation and is carefully aged for more than one year in the clean air of Ueno Village.
The long fermentation and aging process gradually deepen the miso’s umami and aroma, resulting in a rich yet mellow flavor. The traditional production method is carefully preserved while each batch is made with attention to detail.
Ueno Village is located in a mountainous region where, in the past, growing rice was difficult. As a result, barley was an important staple food for the villagers.
Barley was used not only as a staple food but also in preserved foods and side dishes. Miso gradually became an important fermented food in everyday life, and the techniques for making it were passed down through generations as part of the area’s traditional food culture.
Jukkoku Miso is prepared using traditional brewing methods handed down in Ueno Village. The techniques used to make miso in the area have been passed down for hundreds of years and continue to influence the distinctive character of Jukkoku Miso today.
Local producers continue to preserve these methods while making miso that takes full advantage of the natural qualities of the ingredients and the environment in which they are produced.
The name “Jukkoku Miso” comes from Jukkoku Pass, a historic mountain pass in Ueno Village. The name connects this traditional miso, made using the village’s long-established brewing methods, with a landmark that symbolizes the region.
Jukkoku Miso is a distinctive barley miso created from soybeans grown in Ueno Village, barley from Gunma Prefecture, the traditional food culture of a mountain community, and a time-honored natural fermentation process.
Its rich umami and deep flavor add satisfying depth to everyday dishes. More than simply a seasoning, Jukkoku Miso offers a taste of the natural environment, traditional way of life, and long-standing fermentation culture of Ueno Village.