Is miso always fermented in cedar wood kegs? And why are stones piled on top of the kegs?
Clearspring’s long-fermentation misos are always aged slowly in cedar wood kegs. This is in contrast to many modern miso manufacturers who try to mimic the traditional way by carrying out accelerated temperature controlled fermentation in plastic or stainless steel holding tanks. Traditional methods result in a paste that is full of vitality, character and complexity. Heavy stones must be placed on top of the keg to encourage the fermentation by adding weight on top of the mash.
