Tsukamoto Koujiya
Just an eight-minute walk from Sado Ryotsu Port. To make their own miso farmers began producing koji (malted rice) and this koji producing shop has continued on for 11 generations. The koji is still made using the same techniques without alcohol or other additives. It is prepared over three days and nights being mixed by hand and then allowed to ferment for one year in cold storage. The miso when mixed with local Sado produce in dishes such as green onion miso is popular when served with rice and sake. Butterbur miso and other seasonal limited time variants area also available for purchase.