Our Japanese Miso is from Matsumoto Japan, a small city in the Japanese central mountains. This region has been growing soy beans and making miso for centuries. This miso has been made by a 6th generation miso making master using only soy beans from the local area. The miso is aged for one year in 200 year old cedar barrels. This is one of the last area's on the planet making miso in this traditional way.