HIKARI MISO LAUNCHES “HIKARI MEISTER BLEND KON”

Hikari Miso Co., Ltd. announces the launch of “HIKARI MEISTER BLEND KON” long-aged naturally fermented miso, available from September 1, 2025 at supermarkets and other retail outlets throughout Japan. “HIKARI MEISTER BLEND KON” is an authentic, naturally fermented miso made from a blend of long-aged miso crafted using the traditional Daikanjikomi method, and the exquisite harmony of mature umami-infused flavor and the refined rice koji sweetness gives rise to a new taste.

■ “HIKARI MEISTER BLEND KON” FEATURES

“HIKARI MEISTER BLEND KON” is an exclusive blend of several of the company’s most prized long-aged miso from among its finest naturally fermented Daikanjikomi varieties. Full-bodied, mature miso rich in umami flavor, and “younger” miso still distinguished by its fresh, refined sweetness, combine in a harmonious whole characterized by its complex flavor. Born out of a desire to offer a more accessible Daikanjikomi miso option, “HIKARI MEISTER BLEND KON” retains all the qualities of authentic, naturally fermented miso, blended into a taste everyone will love.

Professional “Hikari Miso Blend Meister” craftsmen utilize their wealth of experience and solid expertise to blend only the choicest miso in the perfect proportions.

■ WHAT IS A “HIKARI MISO BLEND MEISTER”?

The title “Hikari Miso Blend Meister” is bestowed only upon employees who possess comprehensive knowledge of miso blending and demonstrate exceptional blending skills, having successfully passed Hikari Miso’s rigorous practical tests. Currently, two craftsmen have Hikari Miso Blend Meister status, and both are involved in crafting “HIKARI MEISTER BLEND KON.”

 ■ TRADITIONAL DAIKANJIKOMI TECHNIQUE

Daikanjikomi is a traditional manufacturing method in which generous quantities of new rice and soybeans from the previous autumn’s harvest are used to make miso during the coldest time of the year, from the end of January through early February, known as Daikan in the lunar calendar. This is the period deemed most suitable for miso production. Fermentation is entrusted solely to the power of nature, with no heating, and the miso turned at the first hint of summer to expose it to the air, promoting fermentation further and eliciting even more umami flavor and depth.

【PRODUCT SUMMARY】

---

---

Media Contact

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