Hatcho miso is a type of soybean miso, which is made from selected whole soybeans. It contains beneficial bacteria that help our body strengthen our intestine, liver, and aids our body in detoxification. Hatcho miso is manufactured using traditional methods developed many centuries ago. Selected, quality whole soybeans are fermented in cedar kegs, with over 5 tons of pyramid shaped stones, equivalent to the weight of the miso, placed on top of the kegs, which are aged for about 3 years. Hatcho miso has its own special characteristics and taste.