Kono Vinegar and Miso brewery was founded in 1888 in the small town of Maniwa, in a rural part of Okayama prefecture. It was originally started as a vinegar and koji brewery, with miso making added about 30 years later.
Traditional wooden koji trays at Kono Brewery.
Today, the company is run by fifth-generation president Kono-san, who returned to lead the business after studying fermentation at the prestigious Tokyo University of Agriculture (also the alma mater of Iio-san of Iio Jozo) and working at a brewery in Kyoto making Saikyo miso.
Kono-san has built upon his father’s work, focusing on quality and expanding the product line. We are particularly taken by his focus on koji making, which is so important in giving his products their distinctive character.
A peek inside the red vinegar tank with the vinegar "mother" floating on top.