South River Miso Company is a family-owned artisanal business based in Conway, Massachusetts, founded in 1982 by Christian and Gaella Elwell. The company specializes in producing organic, unpasteurized miso using traditional Japanese fermentation techniques.

The entire process takes place on their farm at the foot of the Berkshire Mountains, where the miso is aged in wooden barrels and the grains are cooked over a wood fire - a method that preserves the product’s authenticity, deep flavor, and rustic texture. Only organic soybeans, rice, and barley are used, combined with a natural koji culture, resulting in a rich umami profile and active probiotics.

Thanks to this careful and time-honored process, South River miso is celebrated for its complex, full-bodied flavor that is never overly bitter, as well as its thick, naturally textured consistency, appreciated by enthusiasts of traditional fermented foods.