From the producer:
Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and lower salt ratio than other miso. It is known for its lighter color, smooth texture and milder flavor and is often thinned with sake and spread on fish to marinate prior to grilling. Aged 3 months.
Ingredients: Organic White Rice Koji, Organic Whole Soybeans, Water, Sea Salt.