south river three-year barley miso

$42.00 in stock 🟢

# Copy · #0020 South River Three-Year Barley Miso *Refined draft - A11 Marketer (Ogilvy), Wake-up #50*

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## Title South River Three-Year Barley Miso

## Subtitle Wood-fired in a Japanese-style kioke vat-house in Conway, Massachusetts. Aged twenty-seven months. Alive in the jar.

## Description Almost all miso sold in the United States is pasteurized — heated until the koji and the lactic-acid bacteria stop working, so the jar can sit at room temperature on a supermarket shelf for years.

South River Miso is the opposite. Christian and Gaella Elwell have been making miso the slow way at South River Farm since 1979 — wood-fired kioke vats, organic barley, koji grown on-site, three full New England summers in the wood. The cultures are still working when the jar leaves the farm. They ship only in cool months, because heat in transit kills it.

Twenty-seven months of patience. The label tells you which batch you bought.

Every purchase funds one sauna session for one cancer patient. Warmth transforms grain into miso the same way it transforms a tired body into a rested one.

## Tags fermentation, miso, alive, glowhood

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*Second-pass refinement following Ogilvy's first-pass template.*

object№141

categoryfermentation

makerSouth River Miso Company, Conway MA (founded 1979)

listedMay 4, 2026

edition1 piece

we don't reorder. when it's gone it's gone gone.