What is Hasamezu soy sauce?
The soy sauce "Hasamezu" used for cooking was named by second generation Tomohiro Kawamukai.Hearing from an old man in Kyoto, ``In the olden days, soy sauce was called 'Hasamezu,' meaning that it was a dish that could not be eaten with chopsticks." is.
The secret to becoming a best-selling product
The brewery, wooden barrels, and koji room have a history of over 120 years.
Designated as a registration tangible cultural property, the entire storehouse is like a museum.
You can also take a tour, so please come by all means.
Hyakunen-gura
The barrels made of Yoshino cedar are still used as they were when the restaurant was founded.About 20 barrels are used to carefully mature the moromi for 2 to 4 years. The secret to its deliciousness is the yeast that has been ingrained in it for over 120 years.
giraffe press
The 6-meter zelkova tree is as long as a giraffe's neck, so it is called a giraffe-type press.Unlike machine-pressing, the yield is deliberately kept to 70% to prevent impurities from appearing.This is probably the only one that exists in Japan. Designated as a registration tangible cultural property.