MESSAGE

We sell our chemical free miso and sweet sake("Amazake")etc. to stores all over Japan. Please contact us if you or your company is interested in our miso .
In recent years we have seen attention placed on natural foodstuffs and additive-free production, and trends indicate that year by year this demand will continue to grow. This tendency has grown out of reflection and reaction to the increase of food pollutants and atopic children caused by food manufacturers adopting mass-production technology and cutting production costs at the expense of quality. With the focus on production efficiency and the slashing of production time (with brewed products, the time of maturity) also came the hurried introduction of additives to foodstuffs to prolong their shelf-life.
Our company has adopted the motto "Nature as it is", reflecting the fact that our products are completely free of preservatives and have made with long periods of maturation time. We thank our consumers who share the same sense of value. We will constantly strive to please our customers by improving our traditional process

PROFILE

Contact

OUTLINE

The traditional fermentation is reviewed　by "koji boom"
In late years excellent characteristics of koji will be recognized in a wide age group because koji has been frequently reported by the media.
"The Aspergillus oryzae "=" Japan's national mold"

This mold has been widely used in fermentation for Japanese sake, miso and soy sauce.
This mold has contributed to Japanese food culture.
"The Hishio no Hana" which was developed early in our factory, and "the dried brown rice koji
& barley koji" is in the spotlight.


The demand for the products mentioned above has increased because we can expect orders in the whole year.

We carry through “the complete additive-free& long-term aging"
Our company was established in 1954 and we have been producing and selling our chemical free miso and sweet sake("Amazake")etc. ever since. Our business is constantly expanding, with our products found all over Japan. In the future we hope to expand our cooperative links with various restaurants and stores throughout Japan, and thereby increase the popularity of traditional Japanese foods.
We have also been cooperating with consumer groups through the provision of our koji used in miso making by themselves in order to revive public interest in miso making.