2026 RELEASE OF“MISO NOUVEAU, HATSUNARI”
AN ANNUAL“FIRST-OF-THE-SEASON” MISO RETURNS IN LIMITED QUANTITIES FOR A LIMITED TIME ONLY

On October 1, 2026, Hikari Miso Co., Ltd. will launch the 2026 edition of its “Miso Nouveau, Hatsunari” a naturally fermented 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.

■ “MISO NOUVEAU, HATSUNARI” – AN ANNUAL “FIRST-OF-THE-SEASON” 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, cultivating umami flavor of vibrant intensity; however,“Miso Nouveau, Hatsunari” is a young, freshly-crafted miso with a bracing, fruity taste. Befitting its status as a special miso variety, it is made using “Koshihikari” rice harvested the previous autumn in Mie Prefecture, “Toyomasari” soybeans from Hokkaido, and “Umi wa inochi” salt from Nagasaki. Made only from rice, soybeans and salt, with no additives, this miso offers the flavor of freshly-made miso, with a subtle hint of soybeans and a fruity fermented fragrance. Made using the traditional Daikanjikomi technique employing new rice and soybeans, it maintains a carefully calculated ratio of 1.2:1 rice koji to soybeans to highlight the product’s koji sweetness.

Since its launch in 2021, “Miso Nouveau, Hatsunari” has gained popularity as a limited-edition treat available only during this season once a year. The product marks its fifth anniversary this year.

■ 2026 “MISO NOUVEAU, HATSUNARI” FLAVOR FEATURES

With flavor 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, varying in new and delicious ways each year. The 2026 “Miso Nouveau, Hatsunari” has been slowly matured at low temperature, preserving its bright, glossy color while bringing out a fresh aroma reminiscent of young pineapple and a soft, expansive umami. The result is a light yet richly layered flavor. Enjoy its still-young, fresh character along with the subtle texture of remaining rice grains.

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

“Miso Nouveau, Hatsunari” is a naturally fermented miso made using the traditional Daikanjikomi technique. Soybeans and rice harvested the previous autumn are used generously, and the miso is prepared during Daikan, the coldest period of the year from late January to early February, which is considered the ideal time for miso making. Without applying heat, the miso is fermented through the power of nature. Around the time early summer begins to be felt, the miso is turned and exposed to air to encourage fermentation, bringing out deeper umami and richness.

【PRODUCT SUMMARY】

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Media Contact

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