Kakukyu has been making Haccho miso since the early Edo period in Haccho Town， Okazaki City， Aichi Prefecture， located eight chō （approximately 870 meters） west of Okazaki Castle， the birthplace of Tokugawa Ieyasu.
The 'Domestic Soybean Haccho Miso Silver Bag' is made using only domestic soybeans and salt， fermented in large wooden vats.
Natural river stones are piled into a conical shape by artisans to serve as weights， and it is aged through natural fermentation for over two summers and two winters （more than two years）.
Due to the high temperature and humidity of the climate surrounding Haccho Village， a unique technique was established during the Edo period that minimizes the use of brewing water to enhance preservation.
Because we continue to uphold the traditional manufacturing methods established since our founding， our miso has a 'firm' characteristic， but as a result， it also boasts a rich flavor concentrated with the umami of soybeans.
Haccho miso can be used not only in miso dishes but also as a secret ingredient in stews and curry， as its slight acidity and bitterness can deepen the flavor of the dish when added in small amounts. Additionally， because it comes in an aluminum pack， it can be stored for a long time， making it a recommended item for stockpiling.