Since then, we have continued to devote ourselves to making tamari soy sauce, with a particular focus on wooden barrels.

Sparing no time and effort, carefully and wholeheartedly.

A brewery that brews the traditional seasonings of the Tokai region, soybean miso and tamari soy sauce, using subsoil water from the Nagara River and cedar barrels. Using a wooden barrel method, which accounts for about 1% of the domestic production volume, they have been making rare tamari soy sauce and soybean miso for more than two years. Please enjoy the rare taste that is made with the theme of "Soy sauce as the main character".