The wooden barrels you can see here were made from the Meiji to the Taisho era (1868-1926). The barrels are made of natural cedar and vary in size from one tonne, two tonnes, three tonnes and five tonnes. The miso will be left to ferment here under natural conditions and to be infiltrated by the natural scents of the wood and the fermenting culture of the Kura. The proportions of rice and soybean at the ingredient stage as well as the time the miso is left to ferment, result in multiple differences of the final product. Awaiting these results is part of the enjoyment gained from making miso in this way.