Overview

Company Profile	8 Azaishiwaki, Ishiwaki, Yurihonjo-shi Google Map
Access	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	TEL：0184-22-0041 FAX：0184-24-2120 E-mail：samasa24@sea.plala.or.jp
Reservations	Reservations by telephone, weekdays 9:00-16:00

History

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.

Product Features

<Production Process>
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.

<Products>
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.

Highlight

Wooden barrels that are 2m in height (depth), lined up alongside each other.