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.

Yuzu Ponzu (Citrus Soy Sauce) – 300 ml

Crafted using our long-aged, cedar barrel-brewed koikuchi soy sauce as a base, this authentic ponzu is made with a rich first dashi extracted slowly from kombu sourced from southern Hokkaido and bonito flakes from Kagoshima. It is generously blended with yuzu juice from Tokushima, resulting in a deep, well-balanced citrus soy sauce with refined umami.

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All-Purpose Umami Sauce with Cedar Barrel-Aged Soy Sauce & Ripe Sudachi

A versatile umami sauce that combines the deep richness of traditionally brewed, cedar barrel-aged soy sauce with the gentle acidity of fully ripened sudachi and the aroma of sesame oil. Simply drizzle, toss, or marinate to enhance the natural flavors of meat, seafood, salads, and more.

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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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