There is a saying, 「The quality of Miso and Shoyu is influenced by the quality of Koji.」 It really affects how well the miso is produced. We, in Hoshisan, has been pursuing the best Koji since the era of Masakichi Furusho, the founder of Hoshisan. This superb Koji has been handed down to our Koji artisans for decades. The sweetness, umami and aroma are the three main features of our miso. Hence, customers from all over the country patronize our miso until today.

Kumamoto is called 「the country of water」 because it has a lot of famous water resources like Shirakawa Springhead. About half of the ingredients of Miso is water so we are very particular about its quality. We use Aso's underground water which contains Aso's blessings bestowed by nature.

Compared to regular Shiro miso (white rice miso) or Aka miso (red soybean miso), our miso contains 20 % less salt. So health-conscious consumers are very happy with our products. Barley, the ingredient of Mugi miso, is rich in plant fiber, which are well balanced with water soluble and insoluble fiber. Our barley grain miso, 「Goteishu」 will support the family health and happiness.