Thank you for always watching. Your high ratings and comments are very encouraging.
Note: Sugiura Brewery has no connection whatsoever with Red Koji.
・The statements made in this interview are based on Sugiura Brewery's experience and efforts in hygiene management. However, we cannot absolutely guarantee that food poisoning will not occur in all circumstances. Although Sugiura Brewery pays the utmost attention to complying with safety standards and quality control, please understand that it is difficult to completely eliminate food-related risks.
Sugiura Brewery Co., Ltd.
📭
Japan, 〒444-0245, Aichi Prefecture, Okazaki City, Zaike-cho, 32-1 Mukai-Maeda
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References:
Takeya Miso. (n.d.). "Basic knowledge of miso". Takeya Miso website. Accessed April 18, 2024.
www.takeya-miso.co.jp/column/...
Kubota, Yuzuru, Ito, Kimio, Mochizuki, Tsutomu. Miso and pathogenic bacteria - Mycological safety from the viewpoint of food hygiene. Journal of the Brewing Society of Japan, 76(12), 821-826 (1981).
Ito, K., Imai, M., Ishigami, M., Takeda, S., Yasuhira, H.. The rise and fall of added Escherichia coli during the fermentation process of miso. Science and Technology of Miso, 31(3), 102-106 (1983).
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