Seasonings such as miso and soy sauce used in traditional Japanese cuisine are made with fermentation techniques accumulated from old times. Marukome, with headquarters situated in the nature-rich Nagano Prefecture, is the No. 1 company in the miso industry. Since our establishment in 1854, we have continued to produce miso for more than 160 years. "Rice koji", which is essential to Marukome's Shinshu Miso, is used for making miso and for Amazake. It contains many enzymes and is gaining attention for its health benefits. Rice koji is an important ingredient that supports traditional Japanese culinary culture. Making daily meals more delicious and healthier. Marukome is sharing the joy of food with the world through our fermentation techniques.