Founded in 1789.

We began making soy sauce in Kawajima, a region blessed with rich natural surroundings that flourished as the granary of the Kawagoe domain since the Edo period.

We brew our soy sauce using only carefully selected whole soybeans, wheat, and sun-dried salt as ingredients, fermenting and aging it slowly for one to two years in large cedar barrels.

Now, in the 21st century, looking ahead to the next 100 years, we are challenging ourselves with initiatives like the “Kinbue Syoyu Park,” centered around factory tours, and the production of Baumkuchen.

Furthermore, to preserve the tradition of wooden barrels, we launched the KIOKE Project.

Working alongside barrel craftsmen, we create wooden barrels and strive to pass on this craftsmanship to future generations.

With “Connecting Tradition, Creating Innovation” at our core, the grand challenge of this small soy sauce brewery continues.