Brown rice miso is produced by danival from french soya using traditional methods michelle checchi who is responsible for making danivals organic rice miso and organic barley miso adds the aspergillus oryzae cultures to the koji a blend of steamed cereal and soya harvested in south western france the miso will ferment naturally for between 6 months and 2 years in wooden containers in our koji room which has been set aside specifically for this purpose wheat free miso gm free