Kioke fermentation is a traditional production method with over 400 years of history. There are some barrels in use today that are 100-150 years old. The cedar planks of the barrels are the home to active cultures that develop the traits of soy sauce, miso,sake and pickles.
 
-Kumpei- Craftsman
Since the wooden barrel is a natural material, it will change over time as you continue to use it, and even if you prepare the same miso, the flavor will be different the first time and the second time.
By continuing to use the wooden barrels over and over again, you will develop a unique bacterial ecosystem, and you will be able to enjoy the differences between each wooden barrel.
A tub made by combining several wooden boards is called a yuioke.If we could connect trees, people and bacteria, people and people, Japan and Australia, and the world. 
 
We do not take any commission or profit from the sales of these barrels because we support Kioke craftsmen, honoring their dedication to preserving this ancient tradition.
 
By supporting Kioke craftsmen, we bridge traditions from Japan to Australia and beyond, connecting people and cultures through exceptional craftsmanship. Please note, due to shipping from Japan, orders may take time to arrive. Larger sizes are also available.
 
Note: Once your order is placed, it will be shipped from Japan, so please wait.
Bigger size will be available.