Alice and her team make the best Miso going around in the Food Connect kitchen using the best local ingredients. Alice is meticulous in her approach, combining her laboratory experience and family heritage to get the best out of the Biodynamic Soybeans. In Alices' books there is no rushing the process of making good Miso and the by product of Soy Sauce. Her best Miso is fermented for 24 months to allow the enzymes time to change through the seasons to give a complex product. Alice also believes in a product that is living, not killed via pasteurization so you get all the benefits of the natural probiotics.