2024 RELEASE OF SEASONAL SPECIAL “MISO NOUVEAU, HATSUNARI”2024

On October 1st, Hikari Miso Co., Ltd will launch the 2024 edition of its “Miso nouveau, Hatsunari” naturally-fermented Daikanjikomi miso offering a taste of “first-of-the-season” miso in supermarkets and other retail outlets throughout Japan. “Miso nouveau, Hatsunari” will be available in limited quantities and for a limited time only, with international release also planned later.

■ AN ANNUAL “FIRST-OF-THE-SEASON” MISO OFFERING

Taking its name from the French meaning new, “Miso nouveau, Hatsunari” represents a totally new, seasonal concept in miso. Long-aged miso is fermented and matured over a considerable period to cultivate a flavor of vibrant intensity, however “Miso nouveau, Hatsunari” is a young miso light and bright in color with a bracing palate and no superfluous additions, unpasteurized to ensure it lands on the shelf with the enticing flavors of its ingredients fully intact. Made using the traditional “Daikanjikomi” technique employing new rice and soybeans, “Miso nouveau, Hatsunari” combines a subtle hint of soy with a fruity fermented fragrance, in a miso of invigorating freshness. Since its launch in 2021 “Miso nouveau, Hatsunari” has built a solid repeat customer base, with online sales through the official site increasing annually. Sales last year were four times those of the product’s first year, a testament to the popularity of “Miso nouveau, Hatsunari” as a limited-edition, “first-of-the-season” miso treat that is fast becoming an annual tradition for many miso lovers.

■ NATURALLY FERMENTED MISO IS MADE JUST ONCE A YEAR USING THE TRADITIONAL “DAIKANJIKOMI” TECHNIQUE

“Miso nouveau, Hatsunari” is a naturally fermented miso prepared using the “Daikanjikomi” technique. This involves taking generous quantities of soybeans and rice harvested just the previous autumn and using them to make miso during the period in January known as Daikan, the coldest time of year, generally deemed optimal for miso manufacture. The miso is cultured solely by the power of nature, without heating, then once a hint of summer arrives, exposed to the air to encourage further fermentation, eliciting even more flavor and depth. Befitting its status as a distinctively different miso, “Miso nouveau, Hatsunari” is made using new Koshihikari rice harvested the previous autumn, plus soybeans and sea salt both produced in Japan specifically for miso manufacture. A ratio of 1.2:1 rice koji to soybeans highlights the sweetness of the koji.

■ FEATURES OF THIS YEAR’S “MISO NOUVEAU, HATSUNARI”

Due partly to plunging temperatures in late February – early March during fermentation, this year’s “Miso nouveau, Hatsunari” was slow to mature. 2024’s batch also tastes more aged than usual, due to a sharp rise in temperatures during late April – early May.  As well as the fresh, tangy fruit aroma fans have come to expect from “Miso nouveau, Hatsunari,” this year’s offering is therefore distinguished by the rich umami intensity of long-aged miso. A product of each year’s unique variations in weather and crop conditions, “Miso nouveau, Hatsunari” is indeed a miso to be savored like a nouveau wine, deliciously different each year.

■ PRODUCT SUMMARY

---

Media Contact

HIKARI MISO Co., Ltd. Public Relations
info@hikarimiso.co.jp