Rare now, Ryujin's soy sauce brewery

Through the interaction with the live yeast that lives in the brewery, the taste that can only be detected with the tongue has been passed down from generation to generation. According to Ozu City Fudoki, it was founded in 1874. However, in a diary written around 1889 by the eighth generation owner, Yu Miji, it is written that ``we have been running a soy sauce brewery for generations,'' so it is thought that the business had actually been in business even earlier.

Kajita Shoten handles all processes of making soy sauce and miso in-house, from selecting raw materials to purchasing and manufacturing. These soy sauce breweries that are committed to in-house brewing are now extremely rare even across Japan.

Here, sake is still brewed for over a year and a half in cedar vats that have been passed down for over 100 years. For the most important raw material, soybeans, he visited producers and met a reliable soybean farmer. Just like wheat and salt, I don't want people to simply say that they are delicious because they are made with domestic ingredients, pesticide-free, and naturally grown.

Ingredients, manufacturing methods, attitude, and taste without any compromise. More than anything, this has led to the trust of the chefs. Many people come not only from Japan but also from overseas to see this rare brewery. Chef Haruka from the world-famous Scandinavian restaurant Noma once visited to experience making rice malt. Kajita Shoten aims to create flavors that move people's hearts. The enthusiasm for soy sauce that permeates everywhere teaches us what ``really good'' is. Here in Ozu you can find authentic soy sauce that will make your heart skip a beat.