What is Hasamezu soy sauce?
The soy sauce for cooking, "Hasamezu," was named by the 2nd-generation owner, Tomohiro Kawamukai. He heard from an elder in Kyoto that "in the old days, soy sauce was called 'Hasamezu,' meaning it was for cooking that could not be picked up with chopsticks," so he named the new soy sauce he had painstakingly created, "Hasamezu."
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.