Kakukyu has been making Haccho miso in Haccho-cho， Okazaki City， Aichi Prefecture （formerly Haccho Village）， which is located 8 chō （approximately 870 meters） west of Okazaki Castle， the birthplace of Tokugawa Ieyasu， since the early Edo period.
The 'Organic Haccho Miso Cup' is made using only organic soybeans and salt， which are fermented in large wooden barrels.
Natural river stones are carefully stacked into a conical shape by artisans to serve as weights， and the miso is naturally fermented and aged for over two summers and two winters （more than two years）.
Because the climate in Haccho Village is hot and humid， bordered by rivers， a unique method was established in the Edo period to limit the amount of brewing water to enhance preservation.
Although it has the characteristic of being 'firm' due to the adherence to traditional methods since its founding， it boasts a rich flavor concentrated with the umami of soybeans.
Not only is it great for miso dishes， but a slight acidity and bitterness in Haccho miso can enhance the depth of stews and curry when added in small amounts， making it useful as a secret ingredient. Since it comes in a cup， there's no need to transfer it to another container， making it convenient to use as is.