Miso is rich in proteins and vital enzymes. Handicraft unpasteurized. To carry out its properties, miso should not be pasteurized, because pasteurization inactivates the lactobacilli, wasting much of its beneficial effect. Johsen, producer of miso from 1853, make this special rice miso starting from brown rice and white rice. Johsen uses only quality ingredients and well water, which through two years of maturing in cedar barrels give birth to this unique condiment.