Kakukyu has been producing Hatcho miso since 1645 and is today one of the last remaining guardians of this traditional method. This miso paste is made exclusively from soybeans and salt, without the addition of rice or barley, making it unique among other types of miso.

The fermentation process lasts for at least two years in large wooden barrels, with heavy river stones placed on top of the miso to naturally develop its complex flavors and preserve its authentic texture. The result is a dense, dark reddish-brown paste with an intense umami flavor, complemented by subtle notes of acidity and mild bitterness.

Due to its depth and richness, Kakukyu Hatcho Miso is used in many traditional dishes from the Nagoya region - such as miso soup, dote-ni, miso udon, or miso katsudon - and is increasingly found in modern fusion recipes, even in desserts like chocolate creams. Kakukyu masterfully combines centuries-old tradition with contemporary quality standards, making it a recognized and respected brand among lovers of authentic Japanese cuisine around the world.