Inoue Miso Soy Sauce Co., Ltd.

Making koji using a wooden box called "Morobuta" is a traditional Japanese technique that maximizes the power of koji mold. It is a handicraft that tests the skill of the craftsman and is now rare even in Japan. Our brewery has handed down this technique unchanged for seven generations since its founding in 1875. Furthermore, to create an environment where the microorganisms that live in Naruto's climate can work freely, the miso is brewed using natural fermentation in a "brewery with earthen walls" and "150-year-old wooden barrels." Please enjoy the taste of "raw miso" which has traditional yeast and enzymes that are still alive. In addition, during the "brewery tour," you can enjoy the charm of traditional miso even more deeply through lectures and tastings. Reservations can be made through our website.