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Cultural Property Brewery

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.
 
 
Mypage (Registered members)
 
 
 
Fukuoka Soy Sauce Shop
519-1711
1330, Shimagahara, Iga-shi, Mie Prefecture
TEL: 0595-59-3121
FAX:0595-59-3171
Business hours: 9:00 - 17:00 (weekdays)
 
■ Business Contents ■ Manufacture and sale of soy sauce
Soy sauce/miso/and other seasonings
Manufacturing/Sale
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