PURPOSE: To prepare MISO having improved seasoning property and excellent compatibility with salt, in a short time, by adding dried SAKE lees to the raw material of MISO in the charging stage, and carrying out the fermentation and ripening of MISO by conventional method.

CONSTITUTION: Cereals such as rice, barley, boybean, etc. are polished, selected, washed, soaked and steamed to obtain a steamed raw meterial. The material is mixed with MISO malt, salt and water, and charged into a proper vessel. The mixture is added with 1W5wt% dried sake lees containing ≤10% water, 25W 30% proteins, 45W60% saccharides and ≤0.1% alcohol together with saline water, and subjected to the fermentation and ripening according to conventional method. The ripening period of the MISO can be shortened to 1/2W1/3 of that of the conventional MISO.