The evolution of not changing

We believe that the "mysterious power of fermentation yeast" is the source of soy sauce and miso production.

Since our brewery was founded in 1897,
We are committed to the "aging" process that has been passed down since the first generation.
We continue to adhere to the "long-term aging traditional brewing" method,
Without being attached to the manufacturing techniques,
We have devoted a lot of time to developing the skills we have developed.

Enjoy the "real taste" that you can never get from short-term mass production.

阿波の柑橘柚子ぽん酢 300ml

当店の長期熟成杉樽仕込みこいくち醤油をベースに北海道道南産の厚みのあるコク深い昆布と、鹿児島県産のかつお節をじっくりと一番だしにとり、徳島県産の柚子果汁をふんだんに使った本格派のぽん酢に仕上げています。

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〜木桶醤油と完熟すだち〜万能香味だれ

木桶仕込み醤油の深いコクに、完熟すだちのやわらかな酸味とごま油の香りを合わせた万能香味だれ。かける・和える・漬けるだけで、肉や魚、サラダまで料理の旨みを引き立てる一本です。

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About Soy Sauce

About soy sauce

What we value most in our manufacturing is the ingredients. Nowadays, we use precious cedar barrels and domestically produced ingredients to create the authentic taste.

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About Miso

About Miso

Made using only carefully selected rice, soybeans, and salt, this sake is made using techniques cultivated over many years and undergoes a slow aging process using natural fermentation to achieve a deep, rich flavor.

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