Tatsumi Soy Sauce Brewery, Kajiya Shoten

Established in 1874, this venerable soy sauce brewery is a rare gem. While historical records in Ozu’s local chronicles suggest its founding in the late 19th century, a diary entry from 1889, from the eighth-generation brewer owner, Mr. Miyoshi, mentions “managing the brewery for generations,” indicating an even older origin.

At Kajiya Shoten, the entire process—from sourcing raw ingredients to manufacturing—is handled in-house. This unwavering dedication makes the brewery one of the few remaining in Japan to maintain self-sufficient production of soy sauce and miso. Using traditional cedar barrels over a century old, they continue the meticulous process of long-term fermentation, lasting more than 18 months.

The soybeans, a cornerstone of their craft, are carefully sourced from trusted farmers after extensive research and personal visits. Likewise, the wheat and salt used in their products are domestically sourced and cultivated naturally. But Kajiya Shoten does not market these qualities with empty slogans. Every ingredient, process, and principle speaks for itself, earning trust from top chefs around the world.

This devotion to authenticity has made Kajiya Shoten a destination not just for locals but for visitors from overseas, including renowned chefs from the world-famous Nordic restaurant Noma, who came to learn traditional rice koji-making techniques. The brewery’s passion for soy sauce goes beyond flavor; it teaches us what “genuinely good” truly means. Here in Ozu, you’ll find soy sauce that moves the heart—craftsmanship that inspires and flavors that delight.