Brewery designated as cultural assets
100-year Barrel
We still use Yoshino cedar barrels which were made over 120 years ago.
Our soy sauce is matured for 2~4 years.
Yeast inhabited for over 100 years in our brewery makes our soy sauce much better.
Giraffe presser
Only remaining Japanese traditional soy sauce presser.
You can see a Japanese traditional soy sauce presser probably only here in Japan.
It is made of 6m long trees and looks like a neck of giraffe.
It doesn’t press soy sauce completely in order not to flow out impurities like excessive soybean oil.
About our brewery as National Registered Cultural Properties
There are not so many Japanese soy sauce makers besides our company where many tourists visit every year.
Our barrels and fermentation room have 100-year history and are designated as National Registered Cultural Properties in Mie prefecture.
You can enjoy the whole brewery like museum.
Manual bottling
Our company makes soy sauce all by hand, so the process of bottling is also done by hand.
These is no electricity. We adjust the volume by balancing the air pressure.