- Company Profile
- 8 Azaishiwaki, Ishiwaki, Yurihonjo-shi
- 10 minute drive from JR Ugo-Honjo Station
- Factory Opening Hours
- Tour availability will be taken into consideration upon receiving your requested date and time. Maximum capacity is 15 people.
- Contact Information
- Reservations by telephone, weekdays 9:00-16:00
Established in 1917 (Taisho 6).
We originally opened as a koji (malted rice) producer during the late Edo period, but in 1917 (Taisho 6) and 1920 (Taisho 9), we started to make miso and soy sauce, respectively, which we are still in business for to this day.
Our trademark has not changed since the koji making days—our name has remained unchanged.
At our factory, we produce double-brewed, dark, light, and white soy sauces, 2-4x diluted tsuyu sauces, in-house and consigned miso, as well as the koji used in Sagohachi brand pickled foods. We make sure to make our products using processes that pull from traditional methods.
Our double-brewed soy sauce, in the midst of dark soy sauce’s already existing popularity in northern Japan, is a brew that became commercialized without any delay. Additionally, our miso takes advantage of rice-producing Akita, and is made with a one part soybean, two to three parts koji ratio—above the national average. We have various miso products that feature this high koji ratio.
Wooden barrels that are 2m in height (depth), lined up alongside each other.