Miso, officially provided to Eineiji Temple, the head temple of the Soto sect of Zen Buddhism. The miso is eaten by the temple's ascetic monks. Its characteristic rich, mellow flavor is created by a maturation period of approximately 3 times longer and a rice content 1.2 times higher than in ordinary production processes. It's classified as a koji miso. Because of the high rice content, the koji has a strong effect, and its characteristics come out well when it is cooked.