Hundred-Year-Old Barrels
We use the same tubs made of Yoshino Cedar as we did when the brewery was founded.
Using about 20 tubs, the mash is aged for 2 to 4 years.
Yeast that has been ingrained for over 100 years is the secret to the deliciousness of the Fukuoka Soy Sauce store.
Giraffe Press
The ６-meter zelkova branch is as long as a giraffe's neck, so we call it a giraffe press.
Unlike mechanical pressing, the yield is intentionally limited to 70% so that impurities do not come out, and it is not possible to press until oil comes out, so it is a luxurious traditional manufacturing method that finishes with good squeezing condition.
It is probably the only one that still exists in Japan. It is designated as a specific cultural property.
Collection of Registered Tangible Cultural Properties
It is rare in Japan to have a soy sauce maker that is constantly visited by tourists on bus tours.
The tubs and rooms have a history of more than 100 years, and the brewery is designated as a registrated tangible cultural property in Mie prefecture.
The entire warehouse is like a museum.
Manual Bottling Machine
The pressure is balanced so that the soy sauce is evenly distributed without using electricity.
All the insertion and removal of bottles is done by hand.